“Is this rice?” I can’t tell you how many times I’ve been asked this question when I serve this really, really delicious pasta accompaniment to grilled meats or fish. I especially love it with sauteed cherry tomatoes, and I suppose you could just add them into the orzo mix, too. A friend of mine from New York days gave me the recipe, which she said was absolutely foolproof (it is), quick (it is) and always a big hit (it is). Please send good orzo recipes—mean-old-me gets such a kick out of the “is-this-rice” question.
2 cups orzo
1 1/3 cups pine nuts, toasted
4 T good olive oil, more to taste
1 1/3 cup fresh basil, chopped
Salt and pepper
Cook the orzo according to package instructions, drain and add the rest of the ingredients.