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.
Helpful Hints:
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.
Countdown:
Make orzo.
While orzo cooks, make dressing and salad.
Fred Tasker’s wine suggestions: Orzo and three kind of cheese make a rich and savory dish. You can go two ways with this. A fruity, crisply acidic red Chianti would be a nice contrast. Or a rich and fruity white pinot grigio would be a nice match.
Shopping List:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
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.
Orzo and Three Cheese “Tisotto”
2 1/2 cups fat-free, low-sodium chicken broth
1/4 tsp. saffron strands
1/2 cup diced Vidalia onions
2 oz. crumbled feta cheese, (1/3 cup)
1 cup orzo
1/4 cup nonfat ricotta cheese
2 Tbsp. skim milk
2 Tbsp. grated Parmesan cheese
1/8 tsp. cayenne pepper
1/2 lb. lean ham, diced
Salt and freshly ground black pepper
In a medium-sized nonstick saucepan, bring chicken broth and saffron to a boil. Add the onion, feta and orzo. Bring back to a boil and cook 5 minutes, stirring occasionally. (If you’re not using a nonstick pan, stir more often to keep orzo from sticking.) Combine ricotta, milk, Parmesan, cayenne and ham in a bowl. Check orzo to make sure it is cooked through. When it is, stir in the ricotta mixture and heat through. Taste for seasoning. Add salt sparingly — the Parmesan and feta may have provided enough. Add black pepper to taste. Makes 2 servings.
Per serving: 535 calories (23 percent from fat), 13.9 g fat (6.8 g saturated, 4.6 g monounsaturated), 87 mg cholesterol, 46.4 g protein, 53.9 g carbohydrates, 2.5 g fiber, 1636 mg sodium.
Escarole and Tomato Salad
1/2 small head escarole (about 3-4 cups)
1 large ripe tomato
2 Tbsp. reduced-fat dressing
Wash and dry escarole and tear into bite-sized pieces. Wash tomato and cut into eight wedges. Place escarole and tomato in bowl and toss with dressing. Makes 2 servings.
Per serving: 43 calories (30 percent from fat), 1.4 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 2 g protein, 7.3 g carbohydrates, 3.1 g fiber, 17 mg sodium.
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