Orzo with Ham and Goat Cheese

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
  • salt


  1. Sauté garlic in about a tablespoon of olive oil for a few minutes, then add in orzo. Stir to toast dry orzo.
  2. Pour in liquids, salt to preference, and cook according to orzo directions.
  3. Meanwhile, sauté ham, serrano peppers, and green onions in a skillet.
  4. Adjust your oven rack to the top level, and turn the broiler on high.
  5. When orzo is done, drain and reserve 3/4 cup of the cooking liquid.
  6. Toss orzo, cooking liquid, sautéd ingredients, and goat cheese. Stir util goat cheese is melted and evenly distributed.
  7. Press mixture into a shallow, lightly greased baking pan.
  8. Put under broiler and cook until the top layer begins to brown.
  9. Let cool a few minutes before serving.

2 responses to “Orzo with Ham and Goat Cheese

  1. this sounds delicious! do you think it would it be good with chicken?

    also, i’m glad you’re back to blogging. 🙂

  2. Hey Kristin! Yes, I think you could totally use some shredded rotisserie chicken, or any type of deli meat, even. Okay not roast beef. Anything other than roast beef. 🙂

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