Friday, May 20, 2011


1 small or 1/2 lg onion, minced
2 cloves garlic, minced
1/2 c white wine
2 1/2 - 3 c warm chicken or vegetable stock
1 1/2 c orzo pasta
salt & pepper
Olive oil

Heat olive oil (2-3 tbsp) in a skillet or saucepan over med-high heat. Add the onions and garlic and sautee just until the onion is translucent. Add the orzo pasta and cook just a couple of minutes until it starts to absorb the oil. Add the wine, simmer and stir until it's absorbed. Add the stock, 1-2 ladle-fulls at a time, each time stirring and simmering until the liquid is absorbed. Continue until the pasta is fully cooked, 10-15 minutes. Salt and pepper to taste.

I got the idea for this one from a Rachael Ray episode a couple weeks ago, and tweaked it for the ingredients I had on hand. This is probably my new favorite pasta dish. I cannot even begin to tell you how much I loved it! It gets a creamy consistency, but since the sauce is just broth and wine (combined with the starch from the pasta), it's not overly rich. I absolutely recommend using a good wine-- something you wouldn't hesitate to drink, because the flavor of it really comes through. It was soooooo good!

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