With all this rainy grey weather, don't you want a comforting one pot meal that will delight and warm you from the inside out maybe with a glass of red wine, perhaps a Cotes du Rhone to accompany it.
How about an Orzo dish? I much prefer utilizing orzo to cook with as opposed to longer shaped pastas -- I feel that veggies, cheese, and other yummies coat the orzo shape in a light and dainty manner making one feel less full after having eaten a bowl of orzo as opposed to after having eaten a bowl of pasta. So what will you prepare with the orzo?
1/4 head of Cauliflower
Cup of Heirloom cherry tomatoes (found at Trader Joe's)
Cup of Diced Carrots
1 shallot diced
EVOO
Drizzle of cooking white wine
Pureed roasted red pepper sauce -- take three red peppers and roast for thirty five minutes, blend with EVOO, goat's cheese, parsley, sea salt and pepper
Herbs
Chop up all of your veggies and place in a big skillet with a decent amount of EVOO and white wine. Add some herbes de Provence, some sel de la guerande, crushed red pepper flakes, a dash of paprika, and some basil. Cover and cook over very low heat for about twenty five to thirty minutes till the veggies have melded together and you get a nice rustic brightness. While the veggies are cooking, cook orzo as you would a pasta. Once all of the cooking water is absorbed, add a nice amount of parmesan and some herbes de Provence and stir over lowheat to get a cheesy gooey thick consistency. As you finish the veggies, toss the orzo into the pan and mix over low heat for another few minutes. Serve into bowls and top with a fresh basil leaf or two and some freshly grated Parmesan. It will be homey, warm and satisfying especially when served with a nice glass of red wine!
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