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Categories:Viewed: 18 - Published at: 7 years ago
Ingredients
- 1 1/2 cups orzo (10 oz)
- 3 tablespoons olive oil
- 1 tablespoon finely chopped fresh jalapeno chile or 1/2 teaspoon finely chopped fresh serrano chile, including seeds
- 10 scallions, white and pale green parts separated from greens and all thinly sliced diagonally
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 oz Parmigiano-Reggiano, coarsely grated using 1/4-inch holes of a box grater (2/3 cup)
Method
- Cook orzo in a 4-quart heavy pot of boiling salted water until al dente.
- Reserve 1/2 cup cooking water, then drain orzo in a sieve.
- Wipe pot dry and add oil, then heat over moderate heat until hot but not smoking.
- Add chile and cook, stirring, until softened, 1 to 2 minutes.
- Add white and pale green parts of scallions and cook, stirring, until softened, about 2 minutes, then add scallion greens and cook, stirring, until softened, about 1 minute.
- Add orzo, reserved water, salt, and pepper, stirring to combine.
- Remove pot from heat and stir in cheese.
