From the kitchen of One Perfect Bite...While I know that lamb is not a popular favorite in the United States, my family loves it. They are particularly partial to double cut chops and really well-flavored burgers made with ground lamb. It can be difficult to find appropriate sides to serve with it because the meat is distinctly flavored and can be overwhelmed by choices that work perfectly well with beef or chicken. I was delighted when I found this recipe in Cuisine at Home magazine because I knew a pumped up orzo would be perfect to serve with grilled lamb. The fact that the recipe was scaled to feed just two diners was an added plus. It takes about 15 minutes to move this dish from the chopping block to the table and it is easy enough for even young cooks to try. The orzo is vaguely Mediterranean and it will appeal to most palates, though I suspect it will not be easy to sell it to young children. While the recipe below is scaled to feed two, it can be doubled or tripled for those of you who still have a gang at your table. If you don't care for sun-dried tomatoes use olives. If you don't like feta try using blue cheese instead. While it is not necessary, I always add a tablespoon or two of pine nuts to the orzo to give it some texture. I really hope you'll try this simple recipe. I think it will quickly become a go-to favorite. Here's how the orzo is made.
Creamy Orzo with Feta Cheese and Sun-Dried Tomatoes...from the kitchen of One Perfect Bite courtesy of Cuisine at Home
1-1/2 cups chicken broth
1/2 cup orzo pasta
2 tablespoons sun-dried tomatoes packed in oil, minced
2 tablespoons feta cheese, crumbled
1/8 teaspoon kosher salt
1/8 teaspoon pepper
1) Bring broth to a boil in a small saucepan and stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally until liquid is absorbed, about 9 minutes. Remove saucepan from heat.
2) Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo with salt and pepper. Serve immediately. Yield: 2 servings.
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