Sunday, October 20, 2013

Orzo with Leeks

Many types of leeks are quite cold hardy, and they linger happily in the garden after many other things are done. Mine have fattened up nicely, begging to have their delectable flavor added to all sorts of all dishes. This one is a simple side that showcases the flavor of the leeks. The parsley and lemon juice are a nice addition but this is quite excellent with just the leeks and orzo.

 8 oz dry orzo
Olive oil
2 fat leeks, well chopped
Salt and pepper
1/2 cup chopped fresh parsley (optional)
1/2 - 1 tsp lemon juice (optional)

Cook the orzo in a pot of salted boiling water until al dente, then drain and toss with a little olive oil to keep it from sticking.

While the orzo cooks, heat a little olive oil in a skillet and saute the leeks over medium high heat until tender, about 5 minutes. Stir the leeks into the orzo, then add salt and pepper to taste along with the parsley and lemon juice if using. Serve warm.

Serves 4-6 as a side dish.

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