If you've ever made rice with chicken broth instead of water, you'll know what a difference it makes. No reason you can't do the same with pasta. Savory, broth-cooked orzo is a great quick lunch or side dish to have in your repertoire.
3 1/2 cups rich chicken broth
2 lemons, juiced
2 cups orzo pasta
2 tablespoons olive oil
black pepper
salt
1/4 cup minced dill
1/4 cup finely chopped flat leaf parsley
Bring chicken broth, lemon juice, orzo, olive oil, couple cracks of pepper, and pinch of salt to a boil in a medium pot over high heat. Reduce heat to medium and stir occasionally to prevent sticking. Continue to cook until all liquid has been absorbed. Remove from heat.
Stir in dill and parsley. Cover with lid and let rest 5 minutes. Fluff with fork and serve.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments