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Brown Butter Orzo with Roasted Vegetables
Half a pound each of Japanese eggplant and zucchini roast with red and green bell peppers, red onion, toasted cumin, and smoked paprika until the edges char and the vegetables soften. Two tablespoons of butter go into a separate pan and cook until golden-brown and nutty, then toast one cup of dry orzo before 1¾ cups of boiling water finish the cooking — absorb-method, no draining. Whisked whole-milk yogurt and an optional spoonful of roasted red pepper sauce go on at the table. Serves four in about 40 minutes.
Equipment
- Oven
- Baking sheet
- Saucepan
- Stovetop
Ingredients
- 1 / 2 pound Japanese eggplants
- 1 / 2 pound zucchini
- 1 / 2 red bell pepper
- 1 / 2 green bell pepper
- 1 / 2 red onion
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground toasted cumin
- 1 teaspoon Spanish smoked sweet paprika
- 2 tablespoons unsalted butter 1 cup orzo pasta
- 1 3 / 4 cups boiling water
- 1/3 cup Greek-style whole-milk yogurt , homemade or purchased, whisked
- 1 tablespoon Roasted Red Pepper Sauce , optional
Instructions
- 1Preheat the oven to 475°F. Dice the eggplants, zucchini, bell peppers, and red onion into half-inch pieces. Place them in a large bowl and toss with the olive oil.
- 2Sprinkle the cumin and smoked sweet paprika over the vegetables. Season generously with salt and black pepper, then mix thoroughly to coat evenly.
- 3Arrange the vegetables in a single layer on a baking sheet. Bake for 20 to 25 minutes until they are soft, browned in spots, and starting to crisp. Don't crowd the pan, or the vegetables will steam instead of roasting.
- 4While the vegetables roast, melt the butter in a saucepan over high heat. Swirl the pan constantly until the milk solids fall to the bottom and turn a deep brown color, creating a fragrant brown butter. Watch closely so it doesn't burn.
- 5Lower the heat to medium and stir in the orzo. Cook for about 3 minutes until the pasta turns a toasted hazelnut color, then pour in the boiling water and half a teaspoon of salt.
- 6Cover the saucepan and reduce the heat to low. Simmer for 10 to 12 minutes until the liquid is fully absorbed and the orzo is tender.
- 7Remove the saucepan from the heat and let the orzo rest while the vegetables finish roasting. Transfer the cooked orzo to a serving platter or shallow bowls, arrange the roasted vegetables over the pasta, and finish with a spoonful of yogurt and an optional drizzle of roasted red pepper sauce.
Notes
- Pairing: Serve the brown butter orzo with braised short ribs for a meatier option, or enjoy the spiced vegetables and yogurt alone as a meze.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Store the yogurt separately.
- Reheat: Warm the orzo and vegetables gently on the stove or in the microwave, adding a splash of water if the pasta seems dry.
