Thursday, January 14, 2010

Lemon Parmesan Orzo

With recent events in Haiti, I would like to encourage you all to do something to help. Here are a few things you can do, the first does not involve your pocketbook for those of you who are unable to contribute.

You can also enter The Pioneer Woman's Giveaway - she is giving $500 to two charities that are selected by the winners, and she is also giving money based on how many people comment.

If you have a cell phone, you can:
  • SMS text “HAITI” to 90999 to donate $10 to Red Cross relief efforts (Amount will be deducted from your next cell phone bill)
  • SMS text “YELE” to 501501 to Donate $5 to Yele Haiti’s Earthquake Relief efforts (Amount will be deducted from your next cell phone bill)
I encourage you to do what you feel you can do to help.

So I have a confession to make... When I start cooking, I really expect to take step by step pictures of the preparation. Sometimes that just doesn't happen, like with this recipe. I took pictures of the whole parsley and the sliced and chopped green onion, and then the final dish on a plate. What happened in between? I obviously forgot I had a camera. Part of it is that I find cooking therapeutic. I zone out when I'm in the kitchen. For those recipes that I actually get all the steps photographed, I will post them all.

Lemon Parmesan Orzo

 Bring one large pot of water to a rolling boil. Add 1/2 tsp salt. Salt is important when cooking pasta - it helps give it flavor.  Add 2 cups orzo pasta to the water, cook according to package directions (I used melon seed pasta due to our local store not carrying Orzo). If you're wondering where I found the melon seed pasta - in the ethnic isle. It doesn't make sense to me how they have melon seed pasta but not orzo. I guess some mysteries will not be solved. 

While the water is coming to a boil, finely chop 1/2 cup parsley.

Slice 1/2 cup green onion.

Then finely chop the sliced green onion. While you're chopping, go ahead and finely chop 1-2 Tbsp mint. I used some dried mint leaves that I had left over from a recipe I used over a year ago (I dried them using my food dehydrator.) Also zest 1 small or 1/2 large lemon to get 2 tsp lemon zest, and grate 3/4 cup Parmesan Cheese. When the pasta is almost finished cooking, melt 2 Tbsp butter.

Once the pasta is cooked, drain but do not rinse. Place drained pasta into a bowl and combine the chopped ingredients, lemon zest, Parmesan Cheese, melted butter, 1/2 tsp salt, and 1/2 tsp pepper.

Mix and serve immediately. When serving pasta, it is best to serve on a warm plate so the pasta does not cool down too fast.


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1 comment:

  1. One year old mint, nice. People don't appreciate how long you can store herbs, vegetables and fruit and use later on. Saves food that would otherwise be wasted.


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