This is a great winter dinner that can be made in less than 30 minutes (15 if using a prewashed salad). I created this recipe thinking it would make a quick substitute for baked macaroni. It turned out so creamy and good that it reminded me of risotto, but much easier to make.
Mild, sweet onion such as Vidalia works well in this recipe, however, any type of sweet onion can be used.
Feta cheese is traditionally made with sheep’s or goat’s milk, but commercial producers often use cow’s milk. Use whichever is easily available. Feta is a tangy cheese that melts well and gives a rich flavor.
If pressed for time, use a prewashed salad instead of the one given.
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• The orzo may stick to the bottom of the pan. Use a nonstick pan or scrape the bottom several times during cooking.
• Tumeric or Bijol may be substituted for saffron in the orzo dish.
• Make orzo.
• While orzo cooks, make dressing and salad.
Here are the ingredients you'll need
To buy: 1 small box orzo, 1 small container nonfat ricotta cheese, 1/2 pound lean ham, 1 small package feta cheese, 1 small piece Parmesan cheese, 1 small package saffron, 1 medium Vidalia or sweet onion,1 small head escarole and 1 large tomato.
Staples: skim milk, cayenne pepper, salt and black peppercorns.