RECIPE: Orzo with Brussels Sprouts and Browned Butter
When school is in there’s a phrase my co-workers and I use to describe the feeling that creeps up around 5pm on Sunday: The Sunday Blues. You realize the weekend is quickly coming to an end and, not only do you have to go back to work tomorrow, you also realize that you didn’t get nearly enough accomplished.
This past Sunday I had a massive headache the was caused by the fact that I got too much accomplished. Earlier in the day, I spent four hours at a local eatery grading essays with a friend. Sometimes we meet up and grade on a Sunday, because it’s more interesting to grade with someone else. I got an entire class of essays graded, which is a pretty great accomplishment.
I didn’t want anything heavy for dinner, but I also didn’t want to make anything complicated. I also wanted something I could eat in bed while watching The Newsroom. Yes, I have high standards. I looked through my fridge and I remembered that the day before I had bought a bag of Brussels sprouts. I also found an unopened box of orzo and some butter. I decided to be creative and make an easy dinner.
Have you ever made browned butter? You should. It’s delicious. The first time I made it was in a pan and I burned the shit out of it. The house smelled for two days. Then I learned how to make it in the microwave. Score! So while the orzo boiled, I shredded and cooked the sprouts. When both were done, I combined them and poured the browned butter over it all.
Aaaaand I didn’t take pictures of any of it because I didn’t decide until everything was nearly cooked that I was going to use this as my recipe this week. Awesome, right? Instead, here’s my dirty kitchen. Whatever, it all turned out to be delicious, and super easy, so at least I got a photo of the final product.
Rating: For something I threw together in 15 minutes, I’d give this a strong 4 out of 5 glasses of wine to bust up my Sunday Blues.
|Orzo with Brussels Sprouts and Browned Butter|
- 10 or so Brussels sprouts, cored and sliced into shreds
- 1 or so cup of orzo
- 2 or so tbsp of butter
- In a quart saucepan, boil the orzo.
- In a saute pan (you may need a splash of olive oil, your choice), cook the sprouts to your desired doneness.
- While those both cook, in a microwave save glass bowl, cook the butter. Start with 3 minutes and add a minute from there for your desired level of brown in the butter.
- Combine and serve.