Feb. Fish Sides: Toasted Orzo with Olives and Lemon & Spinach And Rice with Lemon

Toasted Orzo with Olives and Lemon
Serving Size  : 8

4        tablespoons  olive oil
1         pound  orzo — (2 1/2 cups)
1         teaspoon  grated lemon zest
Coarse salt and ground pepper
1/2     cup  slivered black olives
1/4     cup  chopped fresh parsley
2        tablespoons  fresh lemon juice


1.   Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).

2.   Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

Note: Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.

Credit: Recipe is property of Martha Stewart Living.  http://www.marthastewart.com/page.jhtml?type=content&id=recipe4685

Spinach And Rice with Lemon 
Serving Size  : 4

2        tablespoons  unsalted butter
1/4    cup  finely chopped shallots (2 to 3)
1         cup  long-grain white rice
1 2/3     cups  low-sodium chicken broth (13 fl oz)
2        tablespoons  extra-virgin olive oil
1        tablespoon  chopped garlic (2 cloves)
3       bags  spinach — (10-oz) tough stems discarded
1        teaspoon  salt
1/4    teaspoon  black pepper
2        teaspoons  fresh lemon juice — (2 to 3)

Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides.
Cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes.
Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes.
Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes.
Remove from heat and let stand, covered, until ready to use.

While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute. Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes. Stir in 2 teaspoons lemon juice, then add rice and stir until just combined. Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste).

Credit:  Gourmet Quick Kitchen September 2004.


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