Tea Scented Orzo Recipes

30 BEST WAYS TO COOK ORZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an orzo dish in 30 minutes or less!

TEA-SMOKED DUCK LEGS WITH MUSHROOM AND ORZO RAGOUT

Steps:

• Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, vinegar and five-spice. Brush the glaze on the legs and place in the steamer. Steam for 1 to 1 1/2 hours on low steam, occasionally brushing on more glaze and checking water level. Legs should be tender. Remove steamer and dump out remaining water and wipe clean. Line with foil and add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top and seal with wet cloths around the steamer. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Legs may be served directly form the steamer, or if you wish, pan sear or deep fry in oil to bring out the golden brown color.
• For the ragout: In a large, hot skillet coated lightly with oil, brown garlic and onions, about 5 minutes. Add mushrooms, soy sauce and season. Add orzo and thyme and stir. Deglaze with wine and reduce by 50 percent. Reduce heat to medium and slowly add stock one ladle at a time. Stock should be completely absorbed before adding more. Continue adding stock until a creamy texture is achieved (like risotto). Check for seasoning and whisk in the truffle oil.
• Plating: In a large paste bowl, mound some ragout. Place 2 legs on top, criss-crossed and garnish with thyme sprig and chives.
• Plating: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. Yield: 2 servings Wine Recommendation: Dutton Ranch, Pinot Noir, Sebastopol Vineyards, Russian River Valley,1995;
• This recipe utilizes the leftovers from above.

TEA-SCENTED ORZO

Steps:

• In 3-quart saucepot, bring 2 quarts water to a boil. Remove from heat.
• Add tea bags to boiling water. Cover and steep 5 minutes.
• Squeeze tea bags to extract excess liquid; discard tea bags.
• Return green tea to a boil. Add orzo; cook 9 minutes or until orzo is tender, adding raisins during last minute of cooking.
• Drain orzo-raisin mixture.
• In bowl, combine orzo mixture, toasted pine nuts, olive oil and chopped scallion.
• Season with salt and pepper, if desired.