Thursday, January 8, 2009
Orzo with balsamic caramelized onions
I almost didn't make my orzo this way last night because I was worried that it would be way too much of the same flavors in one dish, since I made it with my Seared pork chops with balsamic caramelized onions. But since I already had everything out I decided to make it this way and boy was it great! I didn't think the balsamic caramelized onions were too overpowering at all, and it paired so nicely with pork chops. I started with my favorite orzo recipe that I found on the excellent blog "cook like a champion" and went on from there!
Adapted from Cook like a Champion
1 tbsp butter
1 cup orzo
1 1/4 cups chicken stock
1 1/4 cups water
1 small onion, sliced
aprox 1 tbsp. extra virgin olive oil
aprox. 3 tbsp. balsamic vinegar
In a medium saucepan, melt the butter over medium heat. Add orzo, and cook stirring constantly about 3 minutes. Add Chicken stock and water to orzo, and bring to a boil while stirring. Once at a boil, reduce heat to medium-low and simmer for about 12 minutes, stirring occasionally. While the orzo is simmering, add aprox. 1 tbsp. extra virgin olive oil to a small skillet over medium-high heat. Add onions and cook until tender, about 5-7 minutes. Once the onions start to caramelize, add about 2 tbsp. balsamic to the hot skillet. Once the onions are sufficiently caramelized to your liking and the orzo has simmered for about 12 minutes, add the balsamic onions to the orzo along with another tbsp. of balsamic vinegar (this last tbsp. can be omitted if you like a weaker balsamic flavor, I personally love lots of balsamic!), salt and pepper to taste. Cook the orzo for another 3 minutes or until all of the liquid has been absorbed and serve hot.