Sign up to save your podcasts
Or
Share Quick Bites - Red Wine Orzo
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Quick Bites - Red Wine Orzo
Hello all and welcome to the final off-season quick bite! This week I did a riff on a red wine risotto that I make and instead whipped up this incredible red wine orzo with fresh tomatoes, spinach, and basil. It's absolutely to die for with rich earthy wine flavors with the fresh pops from the tomatoes and greens. Please check this out and let me know what you think!
This coming Monday I'm going to be breaking down another recipe in conjunction with Thanksgiving prep. Thank you all so much for coming on this journey with me.
Featured Recipe for this Episode
3 c red wine
1 t beef Better than Bouillon
1 t vegetable Better than Bouillon
2 c dry orzo
2 T unsalted butter
1 T olive oil
8 cloves of garlic, minced
1 c freshly shredded parmesan cheese
1 c cherry tomatoes, quartered
1 c basil, roughly chopped
1 c spinach, roughly chopped
Salt
Pepper
Brown sugar
Turmeric
Add olive oil to a large saucepan over mid heat.
Add your orzo and toss until well-coated.
Toast the orzo, tossing or stirring periodically so it doesn't burn.
Add the wine, Better than Bouillon, and garlic to the saucepan and stir to combine.
Bring to a simmer and cover; reduce the heat to low.
Cook for 18-20 minutes or until the liquid is absorbed.
Remove the cover and add your cheese. Season to taste and cook over mid for just another minute to bring it together.
Add butter, cherry tomatoes, basil, and spinach and any final seasonings. Stir until butter is melted and everything is well-combined. Serve immediately.
Yield- about 6 cups.
Approx 430 calories per 1 cup serving.
Important Links
(All links open in a new window)
Main Website
Subscribe on Patreon!
Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
Like my Facebook Page!
Follow me on Twitter!
Follow me on Instagram!
Join my Facebook Group!
Subscribe to my YouTube Channel!
Follow me on Twitch!
Listen on
Apple Podcasts
Spotify
Google Podcasts
Pandora
TuneIn Radio
iHeart Radio
Spreaker
PlayerFM
Stitcher
Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Patchwork" by Ever So Blue. Licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Learn more about the artist and listen at https://open.spotify.com/artist/6LwcYWG1molG0KW2xwnPd2.
View all episodes
By Nicholas Haskins
4.7
2323 ratings
Hello all and welcome to the final off-season quick bite! This week I did a riff on a red wine risotto that I make and instead whipped up this incredible red wine orzo with fresh tomatoes, spinach, and basil. It's absolutely to die for with rich earthy wine flavors with the fresh pops from the tomatoes and greens. Please check this out and let me know what you think!
This coming Monday I'm going to be breaking down another recipe in conjunction with Thanksgiving prep. Thank you all so much for coming on this journey with me.
Featured Recipe for this Episode
3 c red wine
1 t beef Better than Bouillon
1 t vegetable Better than Bouillon
2 c dry orzo
2 T unsalted butter
1 T olive oil
8 cloves of garlic, minced
1 c freshly shredded parmesan cheese
1 c cherry tomatoes, quartered
1 c basil, roughly chopped
1 c spinach, roughly chopped
Salt
Pepper
Brown sugar
Turmeric
Add olive oil to a large saucepan over mid heat.
Add your orzo and toss until well-coated.
Toast the orzo, tossing or stirring periodically so it doesn't burn.
Add the wine, Better than Bouillon, and garlic to the saucepan and stir to combine.
Bring to a simmer and cover; reduce the heat to low.
Cook for 18-20 minutes or until the liquid is absorbed.
Remove the cover and add your cheese. Season to taste and cook over mid for just another minute to bring it together.
Add butter, cherry tomatoes, basil, and spinach and any final seasonings. Stir until butter is melted and everything is well-combined. Serve immediately.
Yield- about 6 cups.
Approx 430 calories per 1 cup serving.
Important Links
(All links open in a new window)
Main Website
Subscribe on Patreon!
Livestream for the Cure
Join my Discord Community!
Podcast RSS Feed
Like my Facebook Page!
Follow me on Twitter!
Follow me on Instagram!
Join my Facebook Group!
Subscribe to my YouTube Channel!
Follow me on Twitch!
Listen on
Apple Podcasts
Spotify
Google Podcasts
Pandora
TuneIn Radio
iHeart Radio
Spreaker
PlayerFM
Stitcher
Podchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Patchwork" by Ever So Blue. Licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Learn more about the artist and listen at https://open.spotify.com/artist/6LwcYWG1molG0KW2xwnPd2.