Also known as the recipe that motivated me to come back to blogging.
So it started out over at Epicurious, when I was looking for a recipe that would make use of a small container of jalepeno cilantro goat cheese I picked up at the Austin Farmers Market. Except that I impatiently ate all that goat cheese before getting around to this, and had to pick up more at the HEB. In typical fashion, we spiced it up, cut out a little of the cheese and meat, and went a little heavier on the veggies. This really is a quick one-dish meal, good for a pre-run carb loading (or so Kim tells me), and has a nice comfort food feel to it.
- 1/3 – 1/2 pound diced cooked ham
- 2 cups orzo
- 2 cups chicken broth
- 2 cups water
- half a bunch green onions, chopped
- 1 garlic clove, sliced thinly
- 1 serrano pepper, minced
- 5 oz herbed goat cheese, roughly chopped or crumbled.
- olive oil
- Sauté garlic in about a tablespoon of olive oil for a few minutes, then add in orzo. Stir to toast dry orzo.
- Pour in liquids, salt to preference, and cook according to orzo directions.
- Meanwhile, sauté ham, serrano peppers, and green onions in a skillet.
- Adjust your oven rack to the top level, and turn the broiler on high.
- When orzo is done, drain and reserve 3/4 cup of the cooking liquid.
- Toss orzo, cooking liquid, sautéd ingredients, and goat cheese. Stir util goat cheese is melted and evenly distributed.
- Press mixture into a shallow, lightly greased baking pan.
- Put under broiler and cook until the top layer begins to brown.
- Let cool a few minutes before serving.