Orzo goodness

Brian Mathae

HURRICANE HANKS rzo is an incredibly versatile ingredient. Orzo is a type of pasta that is shaped like a grain of rice. Commonly used in Italian and Mediterranean cuisine, it is also known as Risoni. Orzo can be cooked in a variety of ways and is often used in soups, salads, and casseroles. It can also be used as a substitute for rice in many dishes. Made from semolina wheat, it is a good source of carbohydrates, fiber, and protein.

I spent a week one summer consuming several meals made of orzo. I was in my 20s and a group of us was fortunate enough to hike the West Coast Trail. It is an extremely popular destination, so much so that reservations are required just to make the hike.

The West Coast Trail is located on Vancouver Island in British Columbia, Canada. It is a 47-mile-long trail that runs through the rugged coastal terrain of the Pacific Rim National Park Reserve, offering stunning views of the Pacific Ocean, the temperate rainforest, and occasionally some wildlife.

It was originally established as a lifesaving trail in 1907 to aid in the rescue of shipwreck survivors along the extremely treacherous coastline. In the 1970s, it was developed into a hiking trail. It is known for its challenging terrain, which includes steep cliffs, rocky beaches, and thick forests. It is not a walk in the park! Warning signs indicate hikers must be prepared for rugged conditions and be in good physical condition to complete the trail. Climbing high ladders and jumping across deep surge channels with a heavy backpack containing everything you need to live for seven days including camping gear is a challenge, to say the least. Orzo was an easily packable nutritious meal that could be seasoned with something as simple as salad dressing.

Today’s recipe featuring orzo is far more than the sustenance meals I enjoyed on the hike. This one-skillet meal with minimal preparation and quick cooking time allows you to impress any impromptu dinner guest with minimal effort. While still an easy preparation, this recipe includes aromatic ingredients like fennel and leek. Volatile oils and phytochemicals give fennel its aromatic character. Flavors of licorice, mint and camphor are abundant, so use sparingly. Leeks can be used raw or cooked. Raw, they are crunchy and firm with a mild onion-like taste. Cooking them softens them and mutes the taste. Commonly boiled whole and served cold with a vinaigrette in France, leeks are nicknamed “poor man’s asparagus.” Fennel and leek will add some wonderful flavor to the meal. Of course, it wouldn’t be a great recipe unless it called for some wine as an ingredient! Ours calls for dry white wine. People often buy an inferior wine to cook with, not realizing that they will potentially be left with a significant amount of wine. If you are going to have to drink it anyway, get the good stuff! For this dish, I would recommend a Sauvignon Blanc as the wine’s green, herbaceous and fruity aromas will round out the dish. We are offering a special on Duckhorn Vineyards’ North Coast Sauvignon Blanc. If you want to stick to a Sauvignon Blanc from the Marlborough region of New Zealand, I would recommend the Ned. We hope you enjoy!

Chicken and Orzo

Ingredients (4 servings)

8 skin-on, bone-in chicken thighs, rinsed and patted dry

3 tablespoons butter

1 fennel bulb, sliced thin

1 leek (white and pale green parts only) chopped

8 ounces orzo

1/2 cup white wine

2 1/2 cups low sodium chicken broth

1 tablespoon fresh squeezed lemon juice

1 teaspoon finely grated lemon zest

Small greens for garnish

Directions

Preheat oven to 400 F. Season chicken with salt and pepper. Heat 2 tablespoons butter in a medium heavy-duty oven-safe skillet over a medium-high element. Place the

SUBMITTED chicken, skin side down, in a single layer in the skillet. Cook the chicken until the skin is golden brown, about 8-10 minutes. Turn the chicken over so the skin side is up and transfer the skillet to the oven. Bake uncovered until the chicken is cooked through, 10-15 minutes. Remove from the oven and transfer the chicken to a plate. Over a medium element, combine fennel and leek in the skillet with the drippings. Cook until the leek is golden around the edges, about 5 minutes. Add the orzo and cook until the pasta has darkened and is toasty smelling. Pour in the wine and stir about 1 minute. Add broth, 1/2 cup at a time, while stirring constantly, waiting for the broth to absorb into the orzo. Once the orzo is tender and a small amount of broth remains, remove from heat. Stir in the lemon juice and 1 tablespoon butter. Place the chicken on top and finish with lemon zest and small greens. Serve immediately.