Tuesday, August 10, 2010
Cheesy orzo gets a boost in health
One thing I love about attending conferences geared toward Asian Americans is that the organizers know they can't skimp on the food. Forgive me for stereotyping, but Asians like to eat, and since being a foodie is so trendy these days, Asian Americans want the best of both worlds: good food, and lots of it.
So I wasn't disappointed by the food at the conference I was at last week, and I even got some ideas from it, including the above orzo dish that was inspired by our last meal (sniff snifff).
Cheesy Orzo with Veggies
2 T. unsalted butter
1 carrot, peeled and cut in chunks
1 small summer squash, cut in chunks
1 c. orzo
1-1/4 c. chicken broth
1-1/4 c. water
1 bunch kale, cut in 1/2-inch ribbons and well rinsed
1/4 c. Asiago (or Parmesan) cheese
Salt and pepper, to taste
Saute carrot and squash in butter over medium heat for about 5 minutes, then add orzo and continue stirring for about 3 minutes. Add broth and water, bring to a boil, then cover and simmer over low heat for about 15 minutes.
Stir in the kale in batches until the leaves are wilted, then add cheese, salt and pepper.
I served mine with this fabulous dish from Cooking Light that is a mainstay in our kitchen: Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce.