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