Crispy Orzo With cilantro and toasted pine nuts
Instead of rice, try this sizzling side dish with our Orange Chicken Meatloaf. Although it’s pasta, orzo is sometimes confused with rice. By the time your meatloaf has baked, this will be ready to spoon alongside.
Ingredients
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1 can (14-ounce) unsweetened coconut milk
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4 quarts broth (chicken or vegetable)
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1 piece of fresh ginger, thumb-sized and peeled
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1 package (16-ounce) orzo
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2 tablespoons oil
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1 tablespoon sesame oil
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2 teaspoons salt
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1 bunch green onions, trimmed and diced
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1 cup loosely packed cilantro, chopped
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1 package (4-ounce) pine nuts, toasted
Directions
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Bring coconut milk, broth and ginger to a boil. Add pasta and cook per package directions. Drain (you can save this flavorful broth for making soup).
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Heat oils in a large skillet over medium- high heat. Remove piece of ginger and put orzo with salt into hot oil, spreading and pressing into the oil. Do not disturb for several minutes, as you want it to start browning. Toss and repeat until lightly browned and crispy. Stir in half the onion during the last 2 minutes of cooking.
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Taste and add salt if needed. Remove from heat and stir in cilantro. Scatter with remaining onion and toasted pine nuts.
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Best if served immediately.
