Orzo in Coconut Milk

Orzo in coconut milk can be a delicious main course or an exotic and creamy side dish. Here’s a version that we can “Italianize” a bit by adding, for example, some fresh basil at the end of cooking for an aromatic touch.

Ingredients

• 200 g of orzo (or pearled barley)
• 400 ml of coconut milk
• 200 ml of vegetable broth
• 1 small onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Fresh basil (optional for an Italian touch)
• Grated Parmesan to serve (optional)

Preparation

1. In a large pot, heat the extra virgin olive oil and sauté the chopped onion until it becomes translucent.
2. Add the orzo and lightly toast it together with the onion.
3. Pour in the coconut milk and vegetable broth, stir, and bring to a boil.
4. Lower the heat and let the orzo cook, stirring occasionally, until it has absorbed almost all the liquid and is al dente. This should take about 10-15 minutes. If necessary, add more broth or hot water.
5. Season with salt and black pepper to your taste.
6. If you decide to add an Italian touch, tear some fresh basil leaves and fold them into the finished dish for a fresh and delicious aroma.
7. Serve hot, with a sprinkle of grated Parmesan on top if you wish.

Curiosity

Coconut milk is widely used in tropical and Asian cuisines, often in savory dishes like curries or soups. Its natural sweetness balances perfectly with spices and savory ingredients, creating an intriguing contrast. The addition of basil, however, is a tribute to Italian tradition, which loves the combination of aromatic herbs with creamy dishes.