RECIPE: Orzo with Caramelized Vegetables
Happy Veteran’s Day! We’re all thankful for those who have selflessly served our country.
Let’s list the things you should have learned about me thus far:
There are other things to know, I’m sure, but these are the most relevant to my recipe today. I wrote a few weeks ago (see #2) about how I’m attempting to cook more vegetarian meals. When this particular recipe was posted on The Kitchn a few weeks ago, I knew I had to try it. Orzo and couscous are two of the foods my mom used to make when I was younger that I was convinced I hated. I was wrong on both accounts. I mean, how could you hate either?
No, I’m not having a romantic onion cutting party. I learned many years ago from Alton Brown (on the tv, we’re not, like, best friends or something…I wish) that an open flame neutralizes the oils in onions and keeps you from crying. So far that has proved to be true for me!
I only used 3.z ounces of mushrooms, as that was the amount that came in package. Also, I don’t like cooked mushrooms. As you can tell from the above photo, I needn’t have worried so because the mushrooms cooked down to a minuscule amount.
Rating: I give this a strong 4 out of 5 glasses of wine. I think it needs more balsamic, or maybe a balsamic reduction instead. This would give a deeper, more intense flavor, which would meld well with the caramelized vegetables.
I’m not going to write out the recipe, as The Kitchn gives a very thorough explanation, instead I’ll link here: http://www.thekitchn.com/thekitchn/recipe-orzo-with-caramelized-onions-sweet-potatoes-158228