Danny Seo contributed this recipe to Food and Wine. I finally found gluten free orzo! DeLallo makes the orzo and it's really, really good. That's the one thing that is most frustrating about gluten free pasta, there is a very limited selection of shapes. Now that I have gluten free orzo, I have the 3 main areas covered: short pastas like penne or ziti, long pastas like spaghetti and linguine, and soup pastas like ditalini or orzo.
My wife thinks that I should have left out the raisins, but I liked them. It reminded me of couscous.
12 ounces orzo (2 cups)
1/2 cup raisins
1/4 cup extra-virgin olive oil
1 medium yellow onion, thinly sliced lengthwise
Kosher salt
3 garlic cloves, minced
1/2 cup pitted kalamata olives, thinly sliced lengthwise
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup finely chopped parsley
Freshly ground pepper
In a large pot of salted boiling water, cook the orzo until al dente, about 8 minutes. Meanwhile, in a small bowl, cover the raisins with warm water and let stand until softened, 10 minutes. Drain the orzo and rinse under cold water. Drain the raisins and transfer them to a large bowl with the orzo.
In a medium skillet, heat the olive oil. Add the onion, season with salt and cook over moderately high heat, stirring, until lightly browned, about 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the onion to the orzo along with the olives, cheese and parsley and stir. Season with salt and pepper and serve.
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