If you haven't tried broccoli rabe (also known as Italian broccoli, broccoli raab and broccoli di rape), this is a good introduction. The bitterness (which I love) overwhelms some people, but is somewhat lessened by the taste of the creamy orzo. I can't convince my husband to eat even this mild rendition, so I often eat it as an entree when he goes out of town. It is especially good with shaved Parmesan cheese.
Assemble and cook the orzo and the broccoli rabe just before serving.
2 bunches broccoli rabe, trimmed and chopped
3/4 to 1 pound orzo
1 tablespoon olive oil
1 shallot, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
2-4 tablespoons water
Place the broccoli rabe in a large pan with 2 inches of water, cover and bring to a boil over high heat. Cook until the rabe is tender; about 7 to 10 minutes. Drain and set aside.
Place a large pot of water over high heat and when it comes to a boil, add the orzo. Cook until the orzo is tender; about 10 to 12 minutes. Drain and set aside.
Place a large skillet over medium-high heat and when it is hot, add the oil. Add the shallot and cook until it is golden, about 2 to 5 minutes. Add the orzo, broccoli rabe, salt, black pepper and if desired, the red pepper flakes, and the water and cook until the orzo and rabe are warmed throughout, about 5 minutes.
Transfer to a heated serving bowl and serve immediately.
The $50 Dollar Dinner Party
By Sally Sampson
Recipe Reprinted by permission.
Recipes: Menu Six
This page created January 1999
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