Thursday, December 25, 2008

Crispy Onion Topped Orzo

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Rather than doing the usual potato or rice side dish, I wanted to do something a little different. I came across this Baked Orzo dish from several food blogs I read and thought it would compliment my herbed turkey well.

I made quite a few adaptations to Giada's original recipe to use ingredients I had on hand and it came out wonderfully. The flavors were rich, hearty and perfect with roast turkey. I used turkey stock which provided more flavor, imported Spanish mushrooms (thanks to fellow blogger, Nuria), spinach, roasted garlic, brie cheese and topped with french fried onions.

Crispy Onion Topped Orzo

with Mushrooms, Spinach, Onion & Brie

recipe inspired by
Giada DeLaurentiis

4 cups turkey stock
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced (I used imported Spanish mushrooms)
1 cup diced brie
1 cup frozen spinach, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1 cup french fried onions

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the turkey (or chicken) stock to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the spinach, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

Dot the top of the baking dish with brie and top the entire dish with french fried onions. Bake until golden, about 10-15 minutes.

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