I never would have thought to cook orzo pasta with Asian flavors and ingredients, but it totally worked! This is my new favorite orzo dish, and is a great side with Asian marinated meats, like the grilled marinated pork tenderloin I served this with. It's also a nice alternative to noodles or rice when you need a side for an Asian dinner.
Inspiration - this recipe from the Easy Gourmet Dinners web site. I changed up the cooking method and added a few ingredients so my variation is below.
- 1 c dry orzo pasta
- 1/2 small onion, finely chopped
- 1 tbsp olive oil
- 2 1/4 cups low sodium chicken broth
- 4 tsp soy sauce
- 2 tsp sesame oil
- 1 tsp brown sugar
- Heat olive oil in a small pot
- Add onion, saute 3-4 minutes or until soft.
- Add orzo, toss to coat/toast for 1 minute
- Mix the broth with the soy sauce, sesame oil, and brown sugar. Add the broth mixture to the pot, stir, bring to a simmer then lower heat and cover.
- Cook on low heat, covered, for about 15 minutes or until done. The broth should just be absorbed as the pasta finishes cooking.
- Stir to fluff and serve.