Spring Green Orzo With Cilantro and Mint
Here’s a spring menu for six that’s sophisticated, seasonal and easy to prepare. Quail used to be thought of as exotic-unless you knew a hunter-but it’s available fresh through specialty butchers, and frozen in fancy supermarkets.
To simplify the plate and preparation of the side dish, the vegetables are mixed with orzo, a versatile pasta base.
Dessert combines the best elements of that famous decadent dessert, strawberries Romanoff. Frozen strawberries are processed into a vibrant sherbet, then topped with a thick ice cream sauce and frozen. Orange, rum and Cointreau flavorings make this dessert delicious.
Cook the orzo in salted boiling water until it is almost tender, about 9 minutes. Add the cucumbers and peas to the pot. Return the orzo to a boil. Cook about 30 seconds more, then drain. The peas will be slightly undercooked.
Immediately transfer the mixture to a large nonstick skillet. Stir in the butter until it is melted. (This can be made several hours ahead to this point and kept at room temperature. To serve, gently reheat the orzo, stirring often, until hot, about 3 minutes.) Stir in the green onions, mint and cilantro. Taste; season with salt and pepper to taste. Serve hot.
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