Pilaf of Small Orzo with Goat Cheese, Chives, and Walnuts

Name: Pilaf of Small Orzo with Goat Cheese, Chives, and Walnuts
Cuisine: French
Ingredients: ¼ cup unsaturated oil of your choice; Pepper from the mill; Salt; 1½ tablespoons chopped fresh chives; 3 to 4 ounces fresh goat cheese or to your personal taste; ¼ cup chopped walnuts, lightly toasted; 2 cups broth of your choice, scalding hot; 2 shallots, finely chopped; 2 cups uncooked small orzo

Preparation info

FFR to FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

With a side dish of mixed vegetables and a green salad, this is a good lacto-vegetarian dish. The recipe can be considered fat-controlled for regular diets; heart patients should consider it full fat because of the presence of the goat cheese.

Ingredients

¼ cup unsaturated oil of your choice
2 cups uncooked small orzo
2

Europe
France
Pasta
Vegetarian
Mediterranean

Method

Heat the oil in a heavy-bottomed sauteuse over medium-high heat. Add the pasta and sauté until it turns golden. Add the shallots and sauté until translucent. Add the hot broth. Cover the opening of the pot with several layers of paper towels, then the pot lid. Cook on medium heat until all broth has been absorbed, 10 to 12 minutes.

Add the walnuts and goat cheese to the sauteuse and mix