And I still had that fresh tomato sauce from the other day. This would be a perfect way to use it. Had to adapt Katerina's recipe a bit because Miss Picky and the Big Kid would never go for cinnamon or nutmeg in their tomato sauce. So I looked around to see what would do. Epicurious had a nice one, too, so I combined the two recipes. Omitted the sugar, cinnamon and nutmeg, and added Parmesan and a little chicken stock, a little olive oil and a dab of butter! Miss Picky didn't even complain about the Parmesan. At least not after her second helping. Thanks, Katerina, for the inspiration! We really enjoyed the orzo! I hope next time to try it with the cinnamon and nutmeg, instead of the Parm!
The Roasted Tomato Sauce recipe can be found here.
Orzo and Tomato "Risotto" Milanese
Source: Culinary Flavors and Epicurious
adapted by There's Always Thyme to Cook
1 (1-lb) box orzo
1 cup tomato sauce or juice
1 cup chicken stock (more if needed)
1/4 teaspoon finely chopped fresh thyme
1 cup finely grated Parmigiano-Reggiano
1 bay leaf
1/2 teaspoon fresh thyme, chopped
1-2 tablespoons unsalted butter or olive oil
salt and black pepper, to taste
Cook orzo in a large pot of boiling salted water until barely al dente, about five minutes. Drain in a colander.
Pour orzo into a heavy saucepan and add stock, tomato juice or sauce, and the bay leaf. Simmer over moderate heat, stirring, until stock is almost absorbed. Remove the bay leaf and stir in cheese, thyme, butter or oil, salt, and pepper and serve immediately.