An original way to use an Italian staple pasta by Susur Lee, the king of Asian fusion. Just as good cold the next day, eaten with a spoon straight from the fridge.
1 cup [250 ml] orzo
2 tsp [5 ml] salt
3 tbsp [45 g] butter
2 garlic cloves, finely chopped
2 tbsp [30 ml] mirin
2 tbsp [30 ml] soy sauce
3 cups [about 150 g] shredded spinach
1/2 cup [115 g] shredded cooked crab meat
1 green onion (scallion), thinly sliced
2 tbsp [20 g] toasted pine nuts
Partially fill a large saucepan with water and bring to a boil over high heat. Add orzo and salt. Boil, stirring occasionally, until orzo is al dente, from 6 to 8 minutes. Remove from heat and drain well. Reserve.
Meanwhile, melt butter in a medium frying pan over medium heat. Stir often, until light brown, about 5 minutes. Pour browned melted into a small bowl, leaving about 1 tbsp [15 ml] in the pan. Set bowl containing melted butter aside. Keep pan on medium heat and add cooked orzo, garlic, mirin and soy sauce. Sauté until orzo is light brown, for 4 to 6 minutes.
While orzo is frying, heat 1 tsp browned butter in a small nonstick frying pan over medium-high heat. In small bowl, whisk egg, then pour into pan. Tilt pan to make a very thin omelette. Cook just until egg is set and lightly brown, about 30 seconds per side. Turn out onto a cutting board. When cool enough to handle, roll up. Thinly slice into strips. Set aside.
When orzo is browned, stir in spinach and crab. Stir constantly until crab is warm, 2 minutes. Drizzle with remaining browned butter and stir well to coat. Spoon sauté into warmed bowls. Sprinkle with thinly sliced egg strips, green onion and pine nuts. Serve immediately.
Recipe credit: Susur Lee, via Chatelaine Magazine.
Hello and welcome to FN | Just Recipes!
My name is Marie. I’m very passionate about food, so much so that this is my second food blog. Being freelance and working from home, most days of the week (including weekends), I cook two meals from scratch: lunch and dinner. Cooking is not a chore for me, it’s a passion and a way to relax – and meal time is great to experiment future material for my blog.
I love to try new recipes: I own dozens of cookbooks filled with hundreds of post-its marking the recipes I want to make. I also have a box filled with magazine cut-outs for more recipe inspiration. Recently I found myself wanting to share the great dishes I stumble upon (or my own successful creations), so I opened FN | Just Recipes.
FN | Just Recipes is, you guessed it, a recipe site. Simple photography, fantastic dishes, some inspired by talented chefs, others created by me. With this site, I hope to improve my recipe creation talents but in the meantime, so many other amazing chefs are treating me with delicious meals everyday; I couldn’t help but share my best finds with you.
This site will not be fed by some other sites’ RSS content, just my own. You’ll understand that it may take a while before a comprehensive recipe database is built, but I will publish 3 times/week (Mondays, Wednesdays, Fridays) so you should find lots of inspiration around here, very quickly. All recipes will be posted with imperial and metric measurements, as well as a link to download the recipe as a PDF file. You’ll be able to easily print the dishes you like, add them to your personnal recipe binder, or share it with friends.
Happy cooking and bon appétit!