Tuesday, April 17, 2007

rice with bird tongues

.... now that i have your full attention —

did you really think i was cooking bird tongues? LOL.

this is a very simple vegetarian rice dish that goes well with many things. not to offend any birds, it is very good with chicken dishes; it also pairs very nicely with grilled fish. it is actually a mixture of basmati, or any long grain white rice, and langues d'oiseaux (long d'wuh-zoh, for you non-french speakers), otherwise commonly known as orzo pasta or bird tongues.

this sidedish is made with both cinnamon and allspice but that can be omitted if you really don't like it. the flavour of these spices do not predominate at all in it but rather give it a more unusual and interesting taste than you would have without it. both the spicing and the use of pasta make it a middleastern and/or sephardi type of rice accompaniment to a meal. presoaking the basmati rice is not necessary however it can be done; just make sure it is well drained and dried before adding to the orzo.


rice with langues d'oiseaux (orzo)

ingredients:

1/4 c orzo pasta
1 c basmati or long grain rice
2 tbsp vegetable oil

2 c water or stock or water with 2 tbsp powdered stock (like "osem")
1 tsp salt (less if you're using salted stock or powdered stock)
1/2 tsp sugar
1/4 tsp pepper

1/4 tsp cinnamon
1/4 tsp ground allspice

2 -3 tbsp finely chopped parsley or dill or coriander

method:

heat oil and add orzo.

brown the orzo until it is a golden brown. browning the pasta adds a nutty flavour and colour.

immediately add the rice and cook for about a minute. the rice needs to stay white, so turn down the heat.

carefully add the stock or water and seasonings. stand back a bit as it will splatter when you first add the water.

stir and bring to a boil.

cover and lower heat to minimum. cook for 20 minutes without peeking.

remove from heat and let sit, covered, another 10 minutes for the rice to firm up or it will break more easily.

add the chopped parsley, dill or coriander, if using. stir carefully and serve.

enjoy!

7 comments:

trupti said...

Hey BB! how have you been?
Nice recipe....almost rice-a-roni like, of course, yours is wayyyy better. I do like the browning part of the Orzo...
any signs of spring yet?? Somewhat here...not really...! still brrrr...

burekaboy — said...

hey trupti :) - crazy busy, to be honest but i'm doing okay!! LOL. thanks for asking. just finished my taxes, uggh.

as for the rice: the browning of the orzo makes a big difference. i forgot to do it once and it turned out just okay in comparison. can you believe i've never had rice-a-roni. don't think i've even ever seen it here. this recipe is a fun kids' dish though -- they always crack up when they hear bird tongues are in it!

hey, did you know we got a ton of snow over the last 2 days?!! it's very wet outside and extremely windy. we got the tail end of that crazy storm from the east coast. you guys probably have better weather than we do!!

thanks for the comment and visit :) "see you" soon :D

Rosa's Yummy Yums said...

I've never seen a recipe using basmati rice and orzo at the same time! I like the idea of it.

I'm glad to see that you are "back"! I had been missing your daily posts...

Here the weather is summery (25° C) and the trees are very green! I've heard that Canada got quite a lot of snow lately...

Beenzzz said...

I've always wondered what rice with bird tongues was. I have seen this recipe in a Mediterranean cookbook I have, but never really looked at the ingredients. Yes, I have a short attention span. :) It looks yummy though!

burekaboy — said...

hey rosa - this is actually quite common to do (or using fine 1 inch noodles which are browned first) and it makes a very good combination. try it out and let me know what you think :)

today the snow is completely gone and it seems more Springlike. can't believe you have 25 C already!! it's only 8 here. i'm sure it will get warm over the next week or two.

don't know if i will post as often as i was doing before but we'll see. at least i have lots of content and ideas for the future! let's hope i have the time to do write it up and post it.


beenzzz - those bird tongues are pretty tasty! LOL. i guess they come from mediterranean birds :o

Kitikata-san said...

LOL! No birds were harmed in making this dish! My cat was hoping for a real bird toungue, but alas it was only orzo.

burekaboy — said...

kitikata-san - LOL -- i fear it's a lot of work to get enough bird tongues for this dish :)) there'd be quite a few de-beaked birds flying around, hehe. maybe kitty would go for a nice chicken liver, instead :D