Hawaiian Fried Rice

After the first contact with the people of the Hawaiian islands in 1778, sugar plantations were planted. And later pineapple plantations.

As the plantations grew, so did the demand for workers, which brought immigrants to the Islands between 1850 and 1930.

Along with them they brought cuisines from China, Korea, Japan, the Philippines, Puerto Rico and Portugal.

After World War II several restaurants sprung up to serve “Hawaiian Food.”

Later in 1992 the islands style of cooking was labeled Hawaii Regional Cuisine.

Hawaiian cuisine makes use of locally grown ingredients to blend all of Hawaii’s historical influences together to form a new fusion cuisine.

During the early 1970s, Hawaiian poke was introduced and became popular. With that introduction also became popular in the new fusion cuisine was soy sauce, green onions and chili peppers.

The first immigrant workers to Hawaii were the Chinese, who introduced long grain rice to the islands around 1860.

Later the Japanese introduced short grain rice which became the preferred rice to use in Hawaiian cuisine.

Hawaii no longer produces rice, but has it imported for the many rice dishes that are prepared.

According to Hawaii.com, rice is Hawaii’s staple starch.

Much like the dish, Hawaiian Fried Rice.

Hawaiian Fried Rice

2 cups ham, cooked, chopped

1 small purple onion chopped

1 red bell pepper seeded and chopped

1 tablespoon avocado oil

3 eggs lightly beaten

3 cups rice cooked

1 cup pineapple tidbits

1 tablespoon sesame seed oil

3 tablespoons soy sauce more or less to taste

2 tablespoons green onion, chopped, garnish

Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add chopped ham, white onion, and red bell pepper and fry until tender.

Slide the ham onion, and red bell pepper to the side, and pour the beaten eggs onto the other side.

Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice and pineapple to the veggie, ham and egg mixture. Pour the soy sauce and sesame oil on top.

Stir and fry the rice and vegetable mixture until heated through and combined.

Add chopped green onions if desired.

More About Rice

Is It Okay To Reheat Cooked Rice?

Say Good-bye to Soggy Rice

Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

This is a Classic Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese is deliciously yummy.

It’s an easy and simple side dish to bring together, and everybody at your dinner table will love having seconds.

Once prepared, you will have yourself a salad bowl mixture of delicious appetizing flavors from sweet to tart to savory.

This broccoli salad makes for a wonderful bring along dish to parties, picnics, potlucks, and barbecues.

Close up of a salad spoon with Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

With the most most basic ingredients found in any pantry, this broccoli bacon salad is great any time of the year.

More About Broccoli and A Recipe

The Broccoli – Essence of Real Food

Chopped Broccoli Tomato and Bacon Salad

Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese

Salad Ingredients

4 cups broccoli florets

8 slices smoked bacon, cooked, crumbled

1/2 cup red onion, chopped

1/2 cup dried tart cherries, option to use cranberries

1 cup Sharp cheddar cheese, cut into small cubes

Chopped Red Onions – Dried Tart Cherries – Sharp Cheddar Cheese

Salad Dressing

3/4 cup real mayonnaise

2 tablespoons white wine vinegar

1/4 cup sugar – optional to use 1/2 cup real maple syrup

Salt and ground black pepper to taste

Preparing Dressing

In a small mixing bowl or measuring cup, combine mayonnaise, white vinegar, and sugar and whisk until well-combined. Set aside.

Salad Dressing: Mayonnaise – White Wine Vinegar – Granulated Sugsr

Preparing Salad

In a large skillet over medium-high heat, add bacon and cook until crispy, but not burnt.

Remove from skillet and transfer bacon to a plate with a paper towel to absorb bacon fat.

Set aside to cool, then crumble before adding to salad.

Chopped Cooked Bacon

To a large salad bowl add desired amount of dressing.

Next add the chopped broccoli florets, crumbled bacon, chopped onions, dried cherries and cubed Cheddar cheese. Mix until well combined.

Plate and serve with your main dish or as a stand alone dish.

A plate of Broccoli Bacon Salad with Dried Cherries and Sharp Cheddar Cheese
Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

A fast and easy to bring together dish of fresh green beans wrapped in smoked bacon and covered in a brown sugar sauce.

This dish is an excellent addition to your dinner table as a side dish.

More Excellent Side Dishes For Your Main Dish Tonight

Parmesan Roasted Cauliflower

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

When buying fresh green beans they should be firm and should snap when bent in half.

You’ll want to trim both ends off before wrapping them in bacon. You can cut the pods to shorter lengths, as well.

Frozen or canned green beans will not work with this recipe.

French green beans called haricots verts, are a more slender bean pod then regular green beans. But they will work just fine with this recipe.

Bacon Wrapped Green Beans

1 pound green beans, fresh and ends snipped

16 oz. bacon, hardwood smoked with maple flavoring

1 cup brown sugar, packed

½ cup butter (2 sticks), melted

Preheat oven to 350 degrees

Mix brown sugar and melted butter in a small bowl.

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3-4 green beans in bacon. Continue to roll beans until baking dish is full.

Pour brown sugar mixture over wrapped beans. Place in oven 30 minutes or until bacon is done.

Pork Belly Sharp Cheddar Broccoli Bake

Oven baked casserole that is deliciously yummy and the cheesiest smoked pork belly, white sharp cheddar cheese, broccoli, cream cheese and green onions.

This meal is a one dish meal that is easy to bring together all in under an hour.

We searched the internet and found most people making this dish used either velveeta, orange cheddar, or Swiss cheeses.

This recipe uses white sharp cheddar cheese.

Sharp Cheddar is an aged cheese, with a golden color and a piquant taste. Regular mild cheddar has a sweeter flavor.

We’re as the orange cheddar is a variety colored with Annatto seeds.

You like the taste of cooking meat with cheese – than you’ll enjoy this Teriyaki Cheesesteak Sandwich.

Sharp Cheddar The Go To Cheese

Cheddar tends to have a sharp, pungent flavour, often slightly earthy. The “sharpness” of cheddar is associated with the levels of bitter peptides in the cheese.

According to Cheese Pro Club, sharp cheddar is the go to cheese for many when they make a grilled cheese sandwich or a Macaroni and cheese dish.

Sharp Cheddar, inexpensive or not strikes just the right balance between meltability and flavor.

And that is what you want with a dish that is baked with cheese.

You often do get some pooling of fat when you add cheddar to the top of a dish.

If this happens just enjoy the flavor, or you could gently lie a paper towel over the top to soak it up.

Other cheese that would make this dish stand out in flavor could include, Asiago, Canadian Cheddar, or Manchego.

Enjoy reading more about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Pork Belly Sharp Cheddar Broccoli Bake

8 thick slices pork belly bacon, smoked

1/4 cup butter

1/3 cup flour

8 oz cream cheese, soft, room temperature

2 cups milk

1 tsp salt

1 tsp fresh ground black pepper

1/2 tsp paprika

1 1/2 cup grated white sharp cheddar cheese

10 green onions , sliced

4 cups broccoli, cut into medium sized florets

Preheat oven to 350F.

Cook the bacon until crispy. Drain and then crumble. Set aside.

Steam the broccoli until almost tender. They should seem a little undercooked.

Melt the butter in a medium saucepan. Add the flour and stir until thoroughly mixed. Add in the cream cheese and stir until melted.

Add the milk and spices. Stir until well heated but do not bring to a boil as that might scald the milk.

Stir in 1 cup of the grated cheese and remove from the heat.

Dump the broccoli in a 13×9 baking dish. Pour the cheese mixture over the broccoli. (Optional to sprinkle some bacon pieces and sliced green onions).

Gently fold so that the broccoli is coated in the cheese mixture and the bacon and green onions are mixed throughout.

Evenly spread the broccoli in the baking sheet. Sprinkle remaining cheddar cheese, bacon and green onions on top.

Bake for about 20 minutes or until bubbly and the cheese is melted.

You’ll also enjoy the baked dish without meat but with the addition of cauliflower – Broccoli & Cauliflower Cheddar Cheese Casserole.

Broccoli & Cauliflower Cheddar Cheese Casserole

Broccoli & Cauliflower Cheddar Cheese Casserole

This broccoli and cauliflower cheese casserole is not only delicious but super quick and easy to bring together.

Now days you can buy a selection of packaged raw ready to go vegetables. Some supermarkets offer packaged raw broccoli and cauliflower florets.

If not, just grab a frozen bag or two of broccoli and cauliflower florets.

It is recommended to stick with a sharp cheddar cheese. The sharp pungent earthly flavor is what gives this casserole dish it’s flavor.

Sharp cheddar is also a go to cheese for soup, sauces, dips, mashed potatoes, nachos, mac and cheese and shepherd’s pie and this casserole.

putting a casserole of Broccoli & Cauliflower Cheddar Cheese into heated oven

Though you can substitute with a milder cheese, such as Monterey Jack or Provolone.

If you do use a milder cheese, add handful of Parmesan which will add the sharp pungent earthy flavor of white cheddar.

Want to know more about cheese – Read more here about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Broccoli & Cauliflower Cheddar Cheese Casserole

Close up spoonful of Broccoli & Cauliflower Cheddar Cheese Casserole

1 pound package of raw broccoli and cauliflower florets

2 tablespoons extra-virgin olive oil

1 large onion, diced

2 garlic gloves, minced

4 ounce cream cheese, room temperature

1/2 cup sour cream

1 1/2 cups shredded sharp cheddar cheese, divided

1/2 teaspoon Himalayan salt

1/2 teaspoon ground black pepper

Try this creamy tasting Parmesan Roasted Cauliflower. Yummy!!


Preheat oven to 350 degrees F.

Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add bag of vegetables, cover and steam until just tender, about 5 minutes.

Coarsely chop the broccoli and cauliflower. Set aside.

Next heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and reduce heat to medium-low.

Continue stirring until the onion and garlic are starting to brown, about 5 minutes more. Remove from heat.

Combine cream cheese, sour cream, 1 cup Cheddar, salt and pepper in a large bowl. Add the onion mixture and stir until well combined. Add the chopped vegetables and stir until coated.

Transfer to an 8-inch-square baking dish and sprinkle evenly with the remaining 1/2 cup Cheddar.

Bake until the casserole is hot and the cheese has melted, about 25 minutes.

Let cool for at least 10 minutes before serving.

plated side dish - Broccoli & Cauliflower Cheddar Cheese Casserole

If you like using broccoli and cauliflower in a casserole, than you love using them in a salad – Chopped Broccoli Tomato and Bacon Salad.

10 Healthy Winter Vegetables – includes recipes

Winter vegetables are those that can grow even when the weather is very cold outside, including when there’s a frost.

Vegetables that can be grown in colder weather are rich in nutrients, including vitamins A, C and K.

Plus they contain fiber that support a healthy digestion and immune system support.

Root vegetables, like beets and carrots for example, actually develop a higher starch or sugar content when temperatures drop in order to help them withstand frost, which contributes to a delicious flavor.

Yet another reason to eat seasonal produce.

Not all winter produce though falls into the root vegetable category.

Cruciferous vegetables are also grown in the winter, such as broccoli, kale, Brussel sprouts, cauliflower and cabbage.

Read on to some of the benefits associated with eating winter vegetables. Recipes for each can also be found.


Broccoli is high in fiber.

It also contains cancer-fighting compounds like glucosinolates.

Also antioxidants such as carotenoids, chlorophyll, vitamins E and K, essential minerals and phenolic compounds.

RECIPEBaked Garlic and Broccoli


Cauliflower is high in essential vitamins, carotenoids, fiber, soluble sugars, minerals like folate and potassium, and phenolic compounds.

Various antioxidants found in cauliflower include beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin and kaempferol.

All of these antioxidants can help reduce oxidative stress in the body.

RECIPE – Chopped Broccoli Tomato and Bacon Salad (recipe contains cauliflower).


Kale is loaded with flavonoid antioxidants, including quercetin and kaempferol.

The leafy vegetable also contains vitamins and minerals that include, vitamins A, C and K, B vitamins, calcium, copper, manganese, potassium and magnesium.

RECIPE – Moroccan Three Bean and Kale Soup

Brussels Sprouts

Brussels sprouts taste great when their roasted.

There a fibrous vegetable packed with calcium, potassium, folate, vitamin C and vitamin K.

The little green globes are full of antioxidants as well that help fight cancer.

RECIPE – Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries


All varieties of cabbage are low in calories but high in fiber, which includes insoluble fiber that supports digestive health.

Cabbage contains vitamin C, vitamin K, manganese and antioxidants, such as anthocyanins.

RECIPE – Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread


Beets are a unique root vegetable as they are one of the best dietary sources of nitrates, which help promote healthy blood flow and blood pressure.

They are also a great source of fiber, folate, manganese, potassium, iron and vitamin C.

Beets also have protective compounds like betanin and vulgaxanthin, which fight inflammation.

RECIPE – Baked Beets and Sweet Potato Chips


Carrots contain vitamin A also known as beta-carotene, which supports healthy skin and eye health.

Carrots are high in antioxidants, including lutein and zeaxanthin, which support healthy aging and fight free radical damage.

The root vegetable also has vitamin K, potassium, thiamine, niacin and fiber.

RECIPE – Organic Rainbow Carrots and Spinach Salad


Fennel is a vegetable that supports digestive health because of unique compounds it contains.

Fennel has anti-inflammatory, antimicrobial, antiviral, anti-tumor and antispasmodic properties.

The vegetable also contains a number of disease-fighting phenolic compounds, such as bioflavonoids, phenolic acids, tannins, coumarins and hydroxycinnamic acids.

Fennel also contains potassium, B vitamins and including vitamins A and C.

RECIPE – Citrus Fennel and Avocado Salad

Winter Squash

Nutritionally, all winter squash are high in vitamin A (alpha-carotene and beta-carotene), vitamin C, vitamin B6 and magnesium.

Squash is fibrous with antioxidant and anti-inflammatory compounds, and polysaccharide carbohydrates.

RECIPE – Coconut and Butternut Squash Soup

Sweet Potatoes

Sweet potatoes pair perfectly with spices like cinnamon, cloves, and nutmeg in both sweet and savory dishes.

Not to mention, they’re full of fiber and vitamins A, C and vitamins B-6 and B-12.

They also contain potassium, magnesium, calcium, and iron.

RECIPE – Roasted Charred Sweet Potatoes

Enjoy these recipes as well with cold weather vegetables.

Roasted Root Vegetables with Brussels sprouts and Bacon

Cranberry Walnut Mandarin Orange Salad

Cranberry Walnut Mandarin Orange Salad

Fruit salad just got more delicious with this cranberry mandarin orange and walnut salad.

Apart from the sugar, it’s full of healthy ingredients and certain to be popular on your dinner table.

Close-up Cranberry Walnut Mandarin Orange Salad
Close-Up Detail of a Cranberry Walnut Mandarin Salad

Healthy Fresh Cranberries

Cranberries are small, hard, round, red fruits with a flavor that many describe as both bitter and sour.

They grow on vines in freshwater bogs, mostly in the northern United States and southern Canada.

They’re related to blueberries and wintergreen.

Native Americans first used them for food, fabric dye, and medicine. Sailors used to eat them to prevent scurvy while at sea.

Just one cup of raw fruit has this much vitamins and minerals:

  • 25% RDA of vitamin C
  • 9% RDA of vitamin A
  • 8% RDA of vitamin E
  • 6% RDA of vitamin K
  • 8% RDA of vitamin B-complex
  • 2% RDA of potassium
  • 1% RDA of iron and calcium
  • 16% RDA of manganese
  • 7% RDA of copper

Cranberries also have these antioxidants:

  • Quercetin
  • Myricetin
  • Peonidin
  • Ursolic acid
  • A-type proanthocyanidins

Fresh cranberries are 88% water as well.

Healthy Thyme

Thyme is an herb that can add so much flavor to a dish with so many health benefits.

The scent of thyme can boost your mood by the wonderful smell it gives off.

Cooking is relaxing, and when you remove the leaves from the stems, a wonderful order is admitted and that smell relaxes your mind even more.

Eating thyme can help lower heart rate and blood pressure.

The natural oils of thyme can also help repel mosquitoes.

Other Ingredients

This salad also supports digestion with celery and walnuts.

And consummation of both have been linked to lower blood pressure and cholesterol levels.

Cranberry Walnut Mandarin Orange Salad

Spoon of Cranberry Walnut Mandarin Orange Salad over a floral serving dish

3 cups fresh cranberries, washed well

2 cups celery, sliced thinly

3 mandarin oranges, peeled, separated into segments

1/8 tsp. Himalayan salt

2/3 cups sugar

1/2 lime, juice and zest

2 Tablespoons fresh thyme leaves, roughly chopped + more for garnish

1 cup walnuts, chopped

Put the cranberries in a food processor and pulse about 30 seconds into a ground mixture.

Transfer to a large mixing bowl.

Add the celery, oranges, salt, sugar, lime juice, zest and chopped thyme. Toss and blend folding together all the ingredients.

Refrigerate a couple of hours before serving.

Refrigerator a glass bowl of Cranberry Walnut Mandarin Orange Salad
Refrigerating A Bowl Of Cranberry Walnut Mandarin Orange Salad

Toasted Sourdough Garlic Cheese Bread

A great addition to any soup you eat this Fall or Winter Season.

Cheese is one of the most enjoyed foods around the world and there are surely many types of it. And just as many ways to use cheese in your cooking and food preparations.

Read More Here About The: Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Using The Right Cheese

When you make toasted cheese bread, the cheese you use matters. Why?

When you melt cheese, the heat is kneading and stretching what is called protein casein bonds (number-one building block in cheese) rather than breaking them down to a liquid form.

The kneading and stretching of cheese when placed in heat, allows for moisture and fat to escape the casein.

After cheese has been added to heat, the end results is the feeling of gooeyness as you bit into that cheese topped hamburger or those tacos, grilled cheese sandwich, pasta, Mac and cheese and that slice of pizza.

You can have that same gooey feeling when bitting into a slice of Toasted Sourdough Garlic Cheese Bread.

The right cheese to use is a younger cheese, or less aged, as it well melt easier under heat.

The older the cheese or aged for a long period of time, the clumpier and harder to break down.

Choose a cheese that will melt into gooey goodness.

Here is a list of cheese choices for toasted cheese bread that will melt easily.

  • Cheddar
  • Red Leicester
  • Gruyere
  • Parmesan – grated
  • Fontina
  • Emmental
  • Muenster
  • Gouda
  • Asiago

Poor melting cheeses include: mozzarella, feta, and provolone. Though you could use these, but they should be paired with a cheese that melts easily.

How Cheese Is Made

Cheese is made from the milk of cows, sheep, goats, and buffalo.

Good bacteria is used in the fermentation process to break down the fats and proteins into a larger molecules.

The flavor and texture of the cheese depends on the bacteria used.

Toasted Sourdough Garlic Cheese Bread

Here is what you will need and what to do for a Toasted Sourdough Garlic Cheese Bread oven toasted cheese bread.

• Bread

• Butter or olive oil

• Good melting cheese

• garlic cloves, minced

• After Toasting Toppings: parsley, cilantro, Basil, or chives

Try sourdough for a tangy flavor, or an airy bread like ciabatta if you like the cheese oozing through the holes.

Mince 2 gloves of garlic and place in small bowl with 2-3 tablespoons of olive oil. Mash garlic with a fork. Next, add a few shakes of Harissa seasoning and mix in.

Spread garlic-oil mixture over bread. Next add slices or grated cheese you have chosen to use.

Place bread onto a cast iron skillet and put pan under preheated broiler. Wait until cheese melts and is bubbling.

Use caution, watch bread as it is toasted. Toasting of bread and melting of cheese under broiler can happen fast. You don’t want a piece of burnt bread and cheese.

Once cheese has melted, remove from oven and sprinkle cheese toast with either chopped cilantro, diced chives, torn basil leaves, or chopped parsley.

You love the gooey delicious flavor of melted cheese? Then you’ll like these recipes as well.

Roasted Charred Sweet Potatoes

Sweet potatoes are one of the most versatile ingredients in the kitchen. They’re amazing boiled, baked, sautéed, and fried.

You can even turn sweet potatoes into an alternative pasta. Like with this dish, Goan Coconut Chicken Curry with Spiraled Sweet Potato.

One of the easiest and most useful ways to cook sweet potatoes is to roast them.

For perfect roasted sweet potatoes every time, make use of these simple rules (high lighted – bold letters).

I personally opt for roasting at a super high temperature.To get the charred look and flavor – roast at 400 degrees for 30 minutes – place chopped tossed sweet potatoes on a metal cookie sheet lined with aluminum.

If you just want a nice golden char, then use a glass baking dish.

Both methods will be cooked on the outside with a custardy smooth inside.

Diced or chopped. That depends on how you will use them.

Diced would be great to use in omelettes, scrambled eggs, tossed into a salad among others.

Now chopped would be great as a finger food, or just a wonderful addition to a meal as a side dish.

One inch or bigger diced or chopped means more surface area per bite for delicious caramelization.

Aim if possible for equally sized potato pieces so that each piece cooks at the same rate.

As for the sweet potato skin – it is up to you to dice or chop with the skin on or you can peel it off.

Removing the skin is totally up to you. There is no harm in peeling it off. The only thing you’ll lose is some added nutrients and especially the fiber.

If you like eating the skin of baked sweet potatoes, then you need to try this recipe – Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Spice them up – Add flavor with spices and herbs that complement sweet potatoes.

Dried spices like cumin, chili powder, turmeric, or curry powder all pair nicely with sweet potatoes.

Freshly chopped herbs like rosemary, thyme, oregano, parsley or cilantro work as well.

Before roasting, toss the diced or chopped potatoes with avocado oil and lime or lemon juice and one or more of the choices above.

Just don’t forget the salt and pepper.

Roasted Charred Sweet Potatoes

2 medium sweet potatoes, washed and chopped with skin on

3 tablespoons Avocado oil

1 to 2 teaspoons dried cumin

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1/2 cup fresh cilantro, chopped

Juice of 1/2 lime

Add the oil, cumin, salt and pepper to a large mixing bowel. Mix together, then add the chopped potatoes and toss to coat.

Spoon sweet potatoes onto a baking sheet spread out evenly.

Place baking sheet into a preheated 425 degree oven, and roast the diced potatoes for 30 to 40 minutes or until a fork can pierce them, turning once during the roasting process.

Remove from oven and let cool about 5 minutes. Add sweet potatoes to a serving bowel along with chopped cilantro and lime juice. Mix gently to coat.

Eat the dish as is or as a side dish with your favorite meat.

Creamy Spinach Parmesan Orzo

Creamy Spinach Parmesan Orzo

What comes to mind when you see or hear the word “Orzo.”

Could it be the 6 Orzo families who were living in New York City (USA) in the 1920’s.

Or could it be Caffè d’orzo – a type of hot drink, originating in Italy.

Caffè d’orzo or Barley Coffee

Most of us though think of the small, rice-shaped pasta that is traditionally used in soups or salads. 

Orzo is a very versatile pasta that has been widely adapted by chefs in Italy and America for both main courses, as well as side dishes, including soups and pasta salads.

Though it originated in Italy – Orzo has been used in multiple cuisines such as Greek, Turkish and Spanish for centuries.

Isn’t Orzo Actually a Form of Rice

Simply put, Rice is rice, while orzo is rice-shaped pasta.

Rice and orzo share characteristics, but the two foods are not identical or the same.

Both rice and orzo are versatile and interchangeable.

Orzo can be used in place of rice to make a Pilaf or orzo can be a replacement to make a Risotto.

Chicken and Pumpkin Orzotto

Creamy Spinach Parmesan Orzo

2 tablespoons olive oil

1 small yellow onion, diced

2 cloves garlic, minced

2 1/2 cups dried orzo pasta

2 cups chicken or vegetable broth

2 cups whole milk

2 cups packed baby spinach, coarsely chopped

1 cup freshly grated Parmesan cheese, plus more for serving

Kosher salt

Freshly ground black pepper

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering.

Next, add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.

Next, stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.

If the orzo isn’t completely cooked once this has happened, you can add another splash or two of broth to the pot and continue to simmer until it has.

Creamy Spinach Parmesan Orzo

Next add the spinach and Parmesan and stir in until the spinach has just wilted and the cheese melts, about 1 minute.

Taste and season with salt and pepper as needed. Garnish with additional cheese if desired.