One of the best blend for Orzo you can try is an Asian-style one: lemon, ginger, cayenne pepper, sesame, chive and garlic orzos.
It looks pretty and the aromas mix is just great together with roasted carrots.
The extra zing given by the ginger and the cayenne pepper is just the boost you needed for such a simple plate.
- 3 pounds carrots
- 4 garlic cloves, unpeeled
- 1/4 cup extra virgin olive oil
- 1.5 pound orzo
- Grated zest and juice of 2 lemons
- 4 scallions, roughly chopped
- 1/2 cup fresh dill, roughly chopped
- Fresh ground pepper
- Pre-heat oven to 400
- slice carrots into 2 inch diagonal pieces.
- thoroughly toss the carrots, garlic, 2 tablespoons of oil and quite a big pinch of salt in a rimmed baking sheet
- Roast for 20-25 minutes, up to the point the carrots are tender and almost browned;
- Remove from the oven and mix them
- carefully peel the garlic and mince it, then set it set aside.
- Bring a large saucepan of water to a boil; add salt.
- add orzo and gently stir, cook until al dente, then drain
- While still hot, move orzo to a large bowl and thoroughly toss with a little oil.
- Let cool to room temperature, then add roasted carrots.
- mix together scallions, dill, lemon zest, juice, and the roasted garlic in a small bowl
- pour mixture over orzo, then stir and finally season with salt and pepper to your taste.