There are few pastas more satisfying than orzo, with its plump, chewy grains so much like rice, but on a grander scale and more tender. But it's often overlooked even by convenience-minded cooks, which is silly, given how fast it can be to prepare. One of my favorite ways to eat it is with caramelized onions, garlic, mushrooms and sweet potato. —Faith Durand, TheKitchn.comThis recipe is by Faith Durand and was originally published in the Chicago Tribune.
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