Orzo with Chile and Scallions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 15 min Start to finish: 25 min Ingredients:
1 1/2 cups orzo (10 oz) |
3 tablespoons olive oil |
1 tablespoon finely chopped fresh jalapeño chile or 1/2 teaspoon finely chopped fresh serrano chile, including seeds |
10 scallions, white and pale green parts separated from greens and all thinly sliced diagonally |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 oz parmigiano-reggiano, coarsely grated using 1/4-inch holes of a box grater (2/3 cup) |
Directions:
1. Cook orzo in a 4-quart heavy pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve.
2. Wipe pot dry and add oil, then heat over moderate heat until hot but not smoking. Add chile and cook, stirring, until softened, 1 to 2 minutes. Add white and pale green parts of scallions and cook, stirring, until softened, about 2 minutes, then add scallion greens and cook, stirring, until softened, about 1 minute. Add orzo, reserved water, salt, and pepper, stirring to combine. Remove pot from heat and stir in cheese.
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