This is a simple recipe that packs a delicious punch. The roasting of the orzo in butter really adds a beautiful nutty flavor. I make it anytime we want something a little extra other than plain rice. Picture shows it with pan-seared salmon and sauteed-from-frozen veggies.
Loved it! The flavors are amazing. I've had problems many times in the past with tough meat, so I went with the low-and-slow method and simmered mine with the lid on for 3 hours, then only partially covered for another 3 to reduce a little. I then seared the ribs in a cast iron pan before serving. I tossed some frozen assorted bell peppers in the remaining sauce and ladled that over coconut rice and red beans (Jamaican, we had it left over). The combo was out-of-this-world.
Loved it. What a yummy comfort dish! I first made it with beef and followed the recipe exactly and my husband and I scarfed it up.
BUT for those who want to cut down on red meat, I most recently made this with a meat substitute and it was just as hearty and delicious.
My veggie variation:
- Used Beyond Meat.
- Added one finely diced carrot in the garlic step.
- Added a small can of sliced olives.
Best banana bread I've ever had. Another Chef John recipe that didn't disappoint. Now if only he would make a recipe for zucchini bread, my life would be complete.
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