Chitchat and the occasional in-depth analysis about fiber, knitting, spinning, crochet, cooking, feminism, self-image, and a modicum of personal blathering.

Sunday, January 24, 2010

Orzo in cream sauce with capers

Sorry, I missed taking a picture of this yummy side dish, but it was too good not to post.

8 oz dry Orzo
3 Tbsp butter
One shallot, sliced thin
1/4 cup white wine
3/4 cup heavy cream
1/4 to 1/3 cup capers, drained.
Salt and pepper to taste.

Cook orzo in a medium saucepan to two minutes less than package instructions. At the same time, melt butter in small saucepan. Once the foam subsides, add the shallots and cook, stirring frequently, until they just start to brown. Add wine and bring to boil. Add cream. Add fresh ground pepper. Bring to just before boiling then turn heat down to a high simmer and allow to cook while you finish the orzo, whisking frequently but not continuously. Watch that it does not boil over.

Drain orzo, put back in saucepan, add cream sauce, stir in. Leave on low heat until most of the liquid is absorbed. Add capers just before serving and add salt if needed.


1 comment:

Anonymous said...

Oh my god, that sounds delicious!