Orzo with Caper Shallot Vinaigrette
Servings
2Serving size
about 2 ounces of pasta with sauceThis recipe keeps well, refrigerated, 3-4 days. Reheat gently.
Ingredients
| 4 quart Water |
| 4 ounce Whole Wheat Orzo (or gluten-free orzo) |
| 2 Large Shallots, raw (finely diced) |
| 1/4 cup Sherry (or dry white wine) |
| 1/4 cup White wine vinegar |
| 1/8 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 1 Tbsp., drained Capers |
| 1 Tbsp. Unsalted butter |
| 1 large Green onions (thinly sliced) |
Instructions
While the water is coming to temperature, place the shallots, sherry, and vinegar in a small saucepan over medium heat.
Simmer the sauce until it reduces by half (about 10 minutes).
When the water boils, add the orzo and cook 10-15 minutes or until al dente (or according to package directions.
After the sauce is reduced by 1/2, add the salt, pepper, capers, and butter.
Reduce the heat to very low and stir continuously until the butter is melted.
When the pasta is done, drain the pasta and return the pasta to its saucepan.
Add the sauce to the pasta along with the green onions. Toss and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Something about the tart flavor from acidic ingredients like vinegar, lime or lemon goes great with dishes. More often we find these flavors as a complement to other flavors rather than center stage. But there are those of us who just like a pickle and not just pickles on sandwiches or in our tuna salad.
In this Orzo Caper Shallot Vinaigrette the shallots are essentially quickly pickled in the vinegar with the sherry offering just a bit of sweetness (a sweeter white wine will work also). A bit more sharpness from the capers is balanced by a touch of salt and the creaminess of the butter. A super simple dish to make but actually more complex than just the vinegar-forward flavor.
This is terrific served with a simple broiled salmon or some warm, nut-crusted goat cheese to offer a bit of balance.