I cooked Salmon en Papillote (Salmon in Parchment) for dinner with friends, and wanted a nice side dish.
I had tri-colored Orzo pasta in the pantry, so I decided to dress it up. First, finely chop a medium shallot.Saute’ in Olive oil, salt and pepper for about two minutes. Add the dried Orzo to the pan, and saute’ until bits are browned. Gentle stir to coat the orzo with the oil on a medium high heat.Add in two garlic cloves grated (won’t be as bitter as chopped, and you just want to heat it through).Bring three cups of chicken stock to a boil, and add in the browned orzo. Simmer until the Orzo absorbs most of the stock. Taste, and add salt and pepper if needed.Add in one medium bag of spinach leaves, coarsely chopped.The spinach will wilt as you stir it into the orzo.Then add cheese (I added a half of cup of fresh mozzarella, and let it melt before adding the Parmesan). I used about two cups of Parmesan – largely grated – reserving 1/2 cup for the table.I loved it, and it was a nice accompaniment to the Salmon.My plate with the added Parmesan cheese to the Orzo, Salmon with the fried capers and homemade dill/tarter sauce, and roasted broccolini.