That’s What I Think (TWIT) Review
Need a great side or starter, well this cookbook is for you. Starters and Sides Made Easy is a cookbook filled with 60 easy-to-make Kosher recipes, like this easy Sesame Orzo. Not always does the star of the show have to be the main course. Let your sides shine too. This cookbook has full color photos with each recipe, along with plating and serving suggestions.
Starters and Sides Made Easy cookbook has many recipes to choose from but I have been enamored with orzo lately. It makes a quick and delicious side that isn’t too filling. This Sesame Orzo fit the bill.
“When I am looking for a side dish to go with dinner, I want something quick and easy to make,” says Leah Schapira. Victoria writes, “When I am entertaining or having the family over for a holiday meal I don’t want my kitchen to be messy when guests arrive.”
Making easy and quick sides ahead of time helps. I know this as I want the same and this cookbook can help you out.
I have never browned pasta before, like the instructions for this recipe called for and I love the color and flavor that resulted.
Coleslaw Balls with Jalapeno Dip, Broccoli-Stuffed Artichokes, Tomato Tart, Green Bean, Basil and Pecan Salad, Forbidden Black Rice with Mango and Peaches, Sweet Potato and Leek Quiche, and Whiskey Sweet Potatoes to name a few.
- 1 Tbsp. oil
- 1 cup orzo
- 2½ cups chicken stock or vegetable stock
- 2 Tbsp. soy sauce
- 1 tsp. sugar
- 1 garlic clove, crushed
- 2 Tbsp. sesame oil
- 1-2 scallions, sliced
- sesame seeds for garnish
- Heat oil in a saute pan over high heat. Add orzo and toast until some of the poasta has browned, 1-2 min.
- Add chicken stock, soy sauce, sugar and garlic. Bring to a boil. Lower heat to medium-low and simmer, stirring occasionally, until liquid is mostly absorbed, 20-25 min. Remove from heat and stir in sesame oil, scallions and sesame seeds.
- If you are making this ahead of time add more oil when heating so that the pasta does not dry out.
Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine, publised weekly by Ami Magazine. She resides in New Jersey with her husband and children.