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So I went with Mexican orzo.
Pam Anderson's orzo recipe treats the short pasta like rice for making risotto, but without stirring. Orzotto. (I like that!) She uses more Italian ingredients, such as Parmesan cheese. But since I had a Mexican main course, I didn't feel like multiculturalism was the dish of the day. I substituted Cheddar (okay, fine, Cheddar is English not Mexican, sue me), parsley (because I had it on hand) and green onions (yay for my garden!) to make a creamy, Mexican themed "orzotto." I topped it with cilantro-lime chicken, black beans, corn, tomatoes and parsley.
Yum.
1 comment :
Sounds yummy! Your cookbook sounds neat. But I already have a bunch of cookbooks I hardly ever use...
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