Baked Orzo Flop

I thought I was super clever when I started waking up earlier. This gave me the chance to get stuff done before leaving for work. I unloaded the dishwasher, I poked through my RSS feeds, and I planned dinner.

Once again, I started thinking about what I could make with what I had around…anything to avoid grocery shopping. Baked Orzo came to mind and I thought a Greek dish was exactly what I wanted. I had orzo, artichokes, tomatoes and high hopes for this quick meal.
orzo_plate_290_200

Ingredients

1/4 pound Orzo
1 tbs garlic
1 jar artichoke hearts
1 cup plum tomatoes in liquid
½ cup red wine
½ tsp cinnamon
½ tsp oregano
1 tsp cumin

Directions

1) Cook orzo
2) Saute garlic, atrichoke hearts, and tomatoes with liquid on medium high.
3) Add wine and spices and simmer for 5 minutes.
orzo_skillet_290_200
4) Turn to low and stir in orzo.
5) Sprinkle with Parmasan before baking for 20 minutes.
orzo_baked_290_200
Partway through my super speedy meal I hear:
Mr. J: is there cumin in there?
me: yup
Mr. J: ohh ok.
me: why?
Mr. J: ohh. {silence} Cumin is not my favorite.
me: hmmm

That’s where the dish goes awry…but it didn’t have to. I wanted to mellow out the cumin so I peek into the fridge and spot 2 ingredients I think will make the spices not taste as strong. Ricotta or sour cream. I went with the former. I had been a bit heavy handed with the wine so already my Baked Orzo had lost the great red color from the tomatoes (the wine made it a bit purpley).

I chose ricotta thinking it would be creamy and rich. It was indeed creamy but it also wasn’t smooth & silky. It was a bad choice, but you know…they can’t all be winners.

After I got it going I wasn’t feeling great about it. I actually said we might need to order pizza (which we never do to replace a meal). Mr. J was a trooper and ate it. It wasn’t amazing but I think it easily could be a great dish.

This Baked Orzo sounded amazing and is my inspiration to give it another go!

Better luck next time. Spoiler alert: I’ve since grocery shopped.

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