Bookwormans Spicy Orzo Recipes

SPICY CHICKEN AND ORZO SKILLET

Steps:

• In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
• Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
• Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.

BOOKWORMAN'S SPICY ORZO

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add meat and sauté until cooked through, breaking up with back of spoon, about 5 minutes. Drain fat. Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir for 1 minute. Add broth, canned tomatoes, and about 1 cup water and bring mixture to boil. Reduce heat to medium-low. Cover and cook until orzo is tender and most of broth is absorbed, stirring occasionally and maybe adding more water to prevent sticking on bottom of skillet, about 15 minutes. Season to taste with salt and pepper. Stir in cilantro and serve.

SPICY INDIAN ORZO

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add lamb and sauté until cooked through, breaking up with back of spoon, about 5
• minutes. Using slotted spoon, transfer lamb to bowl.
• Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir to 1 minute. Add broth and bring mixture to boil. Reduce heat to medium-low. Cover and cook until orzo is tender and most of broth is absorbed, stirring occasionally to prevent sticking on bottom of skillet, about 15 minutes. Return lamb to skillet and mix in. Season to taste with salt and pepper.
• Mound pilaf on large platter. Garnish with tomato and cilantro and serve.