Here’s a versatile side dish whose leftovers transform into an excellent lunch. What more can you really ask for from the world? (Or from a diminutive box of pasta, anyway.) Our favorite easy orzo recipe is boiled in very well salted water and simply tossed with good butter, lemon juice, grated pecorino and plenty of freshly ground black pepper.
It works underneath or alongside a wide variety of meals, and we especially love it for soaking up dreamy sauces. Try it with our striped bass or roast chicken (minus the potatoes, though don’t let me stop ya really). (more…)