Found orzo on sale today. Bought it with intention to make a replicate of Nigella recipe: Saffron orzo. However saffron is way beyond my budget. These broccolini and salami caught my eyes, so, I bought it and decided to add them to my orzo instead of saffron.

Google: “Orzo, also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with semolina, a type of flour made from durum wheat. A common ingredient in Italian cuisine, orzo is also known as risoni or pastina, an Italian term for a form of small pasta. Orzo is a good source of thiamine and niacin, also providing some B6, folate, iron, and zinc.”

“Salami is a type of Italian cured sausage, generally dry and hard compared to other types of sausage. Italian Salami is made from ground meat mixed with seasonings and stuffed into a casing, then dry cured until a desired hardness is achieved. The cooking process will not take long, just enough time to slightly brown the salami.”

“Broccolini, Aspabroc, baby broccoli or tenderstem broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan, both cultivar groups of Brassica oleracea. The best way to experience the health benefits of broccolini is to eat it raw. The stems, leaves, and florets are all edible. You can also choose to steam your broccolini and serve it as a side to complete a tasty, nutritious meal.”

Today, I am challenging myself to cook one pan meal in 30 minutes. Well, Jamie Oliver TV cooking program have a lot of cooking under and in 30 minutes. Got to be brave to tryout. My meal is a simple easy quick comforting and delicious with few main ingredients. Let’s cook one pan in 30 minutes!!!!

Ingredients

1 1/2 c orzo
3 c water
2 Tbs oil
1 Tbs minced garlic
2 bunches broccolini, removed stem and cut to bite size
150 g salami, cut into half
50 ml white wine
1 1/2 Tsp Italian seasoning
Parmesan Pecorino cheese
salt
black pepper

Method

In a large deep cast iron pan combine orzo and water on medium high heat. Bring to boil briefly then reduce to simmer and cook covered for 10-12 minutes. Keep stirring to prevent orzo from sticking to bottom of pan check orzo 5 minutes into the cooking. Orzo is cooked when all the water is absorbed and orzo has a nice soft texture of cooked pasta. Note: might need to add more water if orzo is under cooked, or water evaporated too fast cook further 5-6 minutes until orzo is cooked. Remove cooked orzo to a large bowl, cover with foil to keep warm.

Rinse broccolini under cool water and shake off excess water, divide stems and bite size florets. Using the same cast iron pan, on medium high heat, add oil, and garlic cook until fragrant for 30 seconds. Then add in stems of broccolini toss around for 3-5 minutes. Next add the rest of broccolini, and wine cook until broccolini is bright green and wine reduced down about 3-5 minutes. Season with salt, Italian seasoning and black pepper.

Add cooked orzo, some cheese and salami, stir everything to mix well about 2 minutes. Check seasoning again. Remember Parmesan Pecorino cheese is a bit salty. Spoon onto pasta bowls, sprinkles some more cheese and black pepper. Enjoy with a glass of white wine.

https://helenscchin.com/2023/08/22/broccolini-salami-orzo/

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