Sunday, August 5, 2012

Orzo in Thailand.

It was friday night and better half was out for dinner! My fridge had very limited stock of veggies and nothing was sufficient alone as a full meal. I decided to whip up something out of the available stuff and came up with this. It was really tasty and my husband surely missed out on this one.
                It is a quicker version of stew with some added pasta and tofu for a full meal.

1/4 cup orzo
2 oz firm tofu (cut into 1/2 inch thick slices)
1 small red bell pepper (sliced lengthwise)
1/2 onion,sliced
1/2 tablespoon oil
1 cup basil leaves (reserve 5-6 leaves for adding at the end)
2-3 garlic cloves
1/2 inch piece of ginger
1 chilli (adjust according to taste)
salt and pepper to taste
1 tea spoon lemon/lime juice
1/2 tea spoon sugar
1/2 cup coconut flakes ( I had dried coconut on hand , use 1/4 cup if using fresh)
1 cup boiling water

In a blender, blend together basil leaves,ginger,garlic,chilli,coconut,lemon/lime juice and boiling water. Sieve the mixture through a strainer to get 1 cup of broth.
           Heat a pan on medium high. Add oil,sliced onion and bell pepper. Season with salt and pepper and cook for about 2 minutes or until onion starts to soften. Add orzo and toast everything  for 2 more minutes. Add 1 cup broth, let the mixture come to full boil and cook it covered for 5-7 minutes or until orzo is done. Add tofu,chopped basil leaves and season with salt and pepper as per taste. Cook for just a minute. Serve hot.

Note: Use Thai green/red curry paste if available. Blend together coconut, Thai curry paste and boiling water to make broth.

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