I love the versatility of orzo pasta.  It’s one of those comfort foods that goes so well added to soups, salads, casseroles, cooks relatively quickly compared to rice yet gives a similar toothy texture.  I’ve used it many times while on the water because one little package goes a long way and takes up so little space.  One of my fave recipes I’ll share with you, was from a time before Sea Salt Galley Kat existed: recipe here

Today’s recipe is another easy fix using orzo instead of rice for a tasty stove top tuna casserole.

It took just a little more than the time to cook the pasta…

…with a final toss in of broccoli, tuna and cheese and dinner was ready.

Inspiration thanks to thekitchn

STOVE TOP TUNA ORZO CASSEROLE

 

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Author: Galley Kat

Serves: 3-4 servings

Ingredients

• 2 tablespoons butter
• 2 green onions, chopped
• 1 cup chopped carrots
• ½ teaspoon dried thyme
• 1 cup orzo pasta
• 1 cup milk (I quite often use evaporated milk for a more creamy result)
• 1 cup water
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cups broccoli florets
• 1 (5- to 7-ounce) can of tuna, drained and flaked
• ½ - 1 cup grated Parmesan cheese
• Dried chili flakes (optional)

Instructions

1. Melt butter in pan and sauté onion, thyme and carrots for a couple of minutes.
2. Add orzo and continue to sauté until orzo becomes very lightly toasted.
3. Add water, milk, salt and pepper.
4. Bring to a simmer, cooking until orzo is throughly cooked, about 5 minutes.
5. Add more water if needed to cook the pasta. The mixture should be creamy but not too dry.
6. Stir in broccoli and tuna and continue to cook, stirring occasionally, until broccoli is crunchy tender and bright green.
7. Stir in cheese and adjust seasonings to taste.

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