Because it relies on a basic ratio of about three-parts stock or other liquid to one-part orzo, you can stir up a panful in less than 15 minutes.Julie Van Rosendaal/The Globe and Mail
One recent weeknight, my sister unexpectedly texted she was on her way over – and hungry.
I stirred up a saucepan of orzo (tiny rice-shaped pasta) in the style of risotto with chicken stock, Parmesan and pepper. It was creamy, cheesy and steaming when she walked in the door 15 minutes later.
Feeding people is a universal sign of affection in all its myriad forms: We cook to support, to celebrate, to socialize, to nourish each other. And for as long as there have been written recipes and cookbooks, there have been those dedicated to winning someone’s love.
The Way to a Man’s Heart Cook Book was published by Edmonton’s Unity Rebekah Lodge in 1936, and Ina Garten’s engagement roast chicken (originally called Jeffrey’s roast chicken, after her husband) was popularized in the early eighties after, the story goes, an assistant at Glamour magazine made it for her boyfriend, who proposed a month later.
More recently, Lindsay Funston, an editor at Delish, created a creamy Tuscan-style one-pan chicken dish that one producer loved so much they declared, “I’d marry you for that chicken!” – helping propel it into viral social-media fame.
Feeling loved comes more from the act of being fed than any specific dish, but the meals credited with inspiring proposals seem to be rich and creamy, saucy and comforting. This simple orzo is all of the above, and can make use of virtually anything in your fridge or pantry.
And because it relies on a basic ratio of about three-parts stock or other liquid to one-part orzo (plus a little extra, if you like it saucy), rather than a recipe with specific quantities, you can stir up a panful for one or two or five or 10, always in less than 15 minutes. Cook up some veggies that need to be used, grate cheese ends or resurrect some leftovers – anything goes.
For a creamy, cheesy, tomatoey orzo reminiscent of both “marry me chicken” and Spaghettios, use tomatoes in any form: chopped or grated fresh or frozen (yes, you can toss whole tomatoes in the freezer if they are ripening faster than you have time to eat them). You can use also leftover sauce, jarred sun-dried tomatoes with their oil or even a glug of salsa if you want a hit of spiciness.
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Marry Me Orzo
This version is inspired by Funston’s creamy, tomatoey “marry me chicken,” but for a completely different flavour profile, sauté some mushrooms, garlic and chopped fresh rosemary before adding the orzo, or wilt in a handful of spinach, kale or chard and stir in some crumbled feta in place of the Parm (either way, skip the tomato paste).
- Olive, canola or other vegetable oil or butter, for cooking
- 1/2 small onion or 1 shallot, finely chopped (optional)
- 1 cup orzo
- A big spoonful (1-2 tbsp) tomato paste
- 3 cups chicken or vegetable stock or water (or a combination of tomato juice, puréed tomatoes or passata, and stock or water), plus extra if needed
- A sprig or two of thyme (or just the leaves)
- Salt, to taste
- 3-4 sun-dried tomatoes, chopped (optional)
- A pour of heavy (whipping) cream or coconut milk (optional)
- Lots of freshly grated Parmigiano Reggiano, or a handful of extra-old cheddar
- Fresh basil, for serving (optional)
In a large saucepan or medium skillet, heat a drizzle of oil or dab of butter over medium-high heat and sauté the onion for about five minutes, until translucent. Add the orzo and tomato paste and toast for a few minutes.
Add the stock along with a big pinch of salt and the thyme. Cook, stirring often (it doesn’t need to be constant), until the orzo is tender, about 15 minutes. Stir in the sun-dried tomatoes and cream and continue to cook, stirring in the cheese at some point, and adding more liquid if you’d like it saucier, until everything is melted and saucy. Serve with fresh basil (if you have it) and more Parm.
Serves two to four.