Toasted Orzo with Lemony Sautéed and Seared Leeks (Edit recipe)

For leek lovers, this is the ultimate side for your next meal. Buttery, lemony leeks are simmered with toasted orzo and stock, and then adorned with thick, cast-iron seared leeks. Garnished with lemon zest and flaky salt, this luscious dish is addictively good and will absolutely steal focus from your main course. I like to serve mine with seared ribeye steak but it will also pair well with roasted chicken, duck, or Cornish hens. If you're in a hurry, you can always opt to skip the seared leeks, but it's worth the extra effort and makes a beautiful presentation.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	176
Fat:	11 g
Carbohydrates:	28 g
Protein:	8 g
Cholesterol:	23 g
Sodium:	363 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by kiowafoodie

Serves: 8

Ingredients

1 Tbsp Sunflower Oil
6 Tbsp Unsalted Butter, divided
3 Leek, trimmed and cleaned, dark leaves discarded
1 cup Orzo Pasta, bronze-cut
1.5 tsp Kosher Salt, divided
1.75 cups Vegetable Stock, homemade preferred
1.5 Lemon, juice and zest

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut two large leeks into thick one-inch rounds and set aside.
Thinly slice the remaining leek and set aside.
On medium-high heat, warm up a hot cast iron skillet. When the skillet is hot, add sunflower oil.
Sprinkle 1/4 tsp salt on the tops of the leeks.
Add 2 tablespoons of butter to the skillet and sear the leeks salted side down. Swirl the butter in the pan.
Leave undisturbed while the leeks sear. This will take a few minutes.
Sprinkle 1/4 tsp salt on the tops of the leeks. Gently turn over the leeks when they are seared and swirl in one more pat of butter if needed.
Reduce heat on cast iron and let the other side finish searing.
Over medium heat, add two tablespoons of butter in a large skillet. When butter foams, add thinly sliced leeks with zest from half of a lemon and 1/4 tsp kosher salt.
Sautée until slightly softened and the leeks lose their bite. Remove to a bowl and set aside.
In the same pan add the remaining tablespoon of butter. When it starts to foam, add 1 cup of orzo and gently toast the orzo until some grains have slightly browned. This will take a few minutes. Give it an occasional stir.
Add stock to the pan with 1 tsp kosher salt. If you are not using a homemade, unsalted stock, check the saltiness of the stock or bullion you are using and adjust accordingly.
Simmer on medium-high until the orzo is al dente. Then, add sautéed leeks.
Reduce heat, gently simmering, until the orzo is done and the liquid has reduced.
Remove from heat and add the juice from a lemon. Optionally, swirl in an additional pat of butter for a glossy finish.
Adorn the orzo with seared leeks and serve with a garnish of additional lemon zest, flakey salt, and a squeeze of lemon juice.

Notes

Even though I clean the leeks ahead cutting, I still give them a nice little soak and swish in a bowl of cold water before cooking them, making sure to pat them dry. Use food tweezers, clean fingertips, or small tongs to manage your leeks and turn them in the skillet. They can be delicate, so work quickly and with care. To add a slight sweetness and caramelization, consider dusting the leeks with a tiny amount of dark brown sugar and salt before searing them. >>Check my main recipe page for the vegetable stock I used with this dish.