I'm looking for suggestions on how to achieve that soupy, almost creamy Greek restaurant-style orzo. You know, the unctuous, ubiquitous side dish flavored with lots of onion and the occasional whole black peppercorn or piece of canned diced tomato that accompanies lamb shanks or grilled fish.
I'd imagine you cook the orzo in chicken broth and then after it's drained, finish it with lots of finely chopped onion sauteed in lots of butter.
If someone has a recipe I'd appreciate it!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...