Posted on: Wednesday, September 22, 2004
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LIGHT & LOCAL
Southwest orzo dish excellent
By Carol Devenot
A few weeks ago, we were invited to a party of Spanish speakers who meet every month to share their language and culture. There were many different Mexican dishes such as empanadillas and quesadillas, as well as the typical local-style buffet.
After I took my first bite of an orzo dish from the buffet, I wanted to get the recipe. It was delicious. Mike Woo, the creator, was very happy to share this recipe with us. He says he usually cooks this with hamburger meat, red peppers and mushrooms. To cut the fat, I tried making a vegetarian version with Boca brand vegetable protein burger, and it worked well. Or you can just leave the meat out.
This dish reminds me of spaghetti. You cook the sauce first and them you add the orzo. Orzo is an enriched pasta product that looks like large grains of rice; find it with the gourmet pastas in the supermarket. It is important not to under or overcook the orzo. If you want to "Woo" your guests at your next party, try Mike's secret sauce. It's a winner.
Woo's Southwest Orzo
In a large wok or skillet, sauté the onion, garlic and bell pepper in olive oil on high heat. Add the seasonings, tomatoes, tomato sauce, black beans, corn and Boca Burgers.
In a large pot, bring 4 quarts of water to a rolling boil. Add the orzo and cook for 8 minutes. Drain in a colander. Return pasta to the large pot, then pour sauce over orzo. Mix, taking care not to mash the pasta. Garnish with chopped cilantro. Serve immediately.
Serves 10.
• Per serving (with Boca burger): 300 calories, 16 grams protein, 3 grams fat, 55 grams carbohydrates, 8 grams dietary fiber, 390 milligrams sodium.
• Per serving (without Boca burger): 270 calories, 11 grams protein, 2 grams fat, 53 grams carbohydrates, 6 grams dietary fiber, 250 milligrams sodium.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine." Learn more at www.islandlightcuisine.com. Her column is published here every other week.
