Orzo is super fun, but what is it? It looks like rice but it’s actually pasta.
It was invented in Israel as a substitute for rice. It’s a pasta that’s typically made from wheat semolina so it is quite firm and will hold up well in soups and stews.
Noodles or rice can often get broken down and turned into mush easily when used in soups, causing the cook to fall down on the floor in a puddle of sloppy tears. Doesn’t happen so much with orzo.
Although meats are also commonly eaten throughout the Middle East, rice dishes are also very prevalent.
Preparation of vegetarian soups is also very common using lentils, spinach, rice and various spices.
The idea here is to dry the mint in the oil to infuse flavour and colour, which creates a great garnish/accompaniment to the soup. At the same time being careful as it can go from soft to burnt to a crisp very quickly!
Persian Noodle SoupRecipe by Chef Duff
Ingredients
- 2L veggie broth
- 1 can 6-bean medley
- 1/2 cup dried lentils
- 1/2 cup cooking oil
- 1 pkg. chopped mint
- 1/2 tsp. turmeric
- 1 onion, sliced
- 1 pkg. frozen spinach
- 1 bunch scallions, chopped
- 1 bunch parsley, chopped
- 1/2 box orzo noodles
- Greek yogurt for garnish
Directions
- Place half the oil in pan and sizzle mint until dry – remove from heat.
- In another pan, using the rest of the oil, place the onions and turmeric and cook until softened. Using slotted spoon, remove onions.
- Add broth and lentils and cook until softened.
- Add beans, spinach, scallions, parsley and simmer until flavours combine.
- Meanwhile, cook pasta in plenty of boiling salted water.
- Add into soup at the last and serve.
- Top with yogurt, fried onion and mint oil.
