Orzo with Pine Nuts and Basil

Another yummy winner (if expensive) recipe from The New York Times Essential Cookbook. This was served warm a part of dinner with cherry bbq glaze pork chops and roasted cauliflower.


-Orzo with Pine Nuts and Basil

“This can be served warm or at room temperature. Either way, don’t add the basil until just before you carry it to the table.

Period Detail: The recipe included this note, invoking that staple of late 1980’s cooking, the dreaded timbale: “For more formal service, the finished orzo can be packed tightly in 4-ounce cups or ramekins and unmolded onto each plate.”

June 3, 1990: “The Great Outdoors: Settings for an All-Occasion Menu,” by Florence Fabricant”





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