Sunday, October 25, 2009

A Creamy Dish for Everyone... Even the Lactose Intolerant

Autumn is a time for fun outdoors... unfortunately while having some of that fun I got Lyme's disease. So this weekend I spent a good bit of it in bed resting and watching the food network. I found this recipe on public TV actually on a program called Everyday Food. It appealed to me not only because I love Porcini mushrooms, but it had a creamy texture without the cream! "Perfect for those who can't handle the cooked cream," I said... So here it is folks... we made it tonight and it was most yummy...

Creamy Orzo with Porcini

1 ounce dried porcini mushrooms, rinsed in cold water
2 TB unsalted butter
1 small onion, chopped
coarse salt and ground pepper
1 1/2 cups orzo
1/2 cup freshly grated Parmesan Cheese
3 TB chopped Italian parsley

1. Place mushrooms in a bowl with 2 cups of warm water for about 20 - 30 minutes.
2. Melt butter in a medium saucepan over medium heat. Add onion, cook, stirring occasionally until softened about 5 minutes.
3. Season generously with salt and pepper. Add orzo; cook stirring often, until orzo is golden brown and fragrant; about 5 minutes.
4. Add porcini, reserved liquid (strain it though so you don't get any grit) and another 2 1/2 cups water. Bring to a boil; reduce heat and simmer stirring often until orzo has absorbed most liquid and is creamy (15-20 minutes).
5. Put in a lovely bowl and stir in the parmesan
6. Season with salt and pepper and sprinkle parsley all over on top.

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