Orzo pasta, a tiny rice-shaped pasta, is ideal for this flavorful brown butter corn and feta dish. This recipe uses simple ingredients to create a satisfying meal.
Key takeaways
- Cook orzo al dente for the best texture.
- Brown the butter carefully for a nutty, rich flavor.
- Add fresh ingredients like herbs and lemon juice at the end for brightness.
- Balance the richness with acidity from lemon juice and vinegar.
Brown Butter Corn & Feta Orzo
Ingredients
- 1 pound dry orzo pasta
- 3 ounces prosciutto, torn
- 4 tablespoon salted butter
- 2 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne or apple cider vinegar
- 2 teaspoons honey
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh chives, chopped
- 1 1/2 cups fresh or frozen corn
- 1 cup cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- 1 avocado, diced
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add the pasta right back to the pot.
- Meanwhile, cook the prosciutto in a large skillet set over medium heat until crispy, about 2 minutes per side. Remove the prosciutto from the skillet.
- To the skillet, add the butter. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Stir in the olive oil, shallot, jalapeño, and thyme. Cook for 1-2 minutes, then remove from the heat. Pour the browned butter mixture over the hot orzo. Toss to combine.
- To the orzo, add the basil, chives, lemon juice, vinegar, and honey. Season with salt and pepper and toss. Stir in the corn, tomatoes, and feta. Top the pasta with crispy prosciutto and avocado. Serve warm or at room temperature.
Notes
– Don’t skip browning the butter; it adds an incredible nutty depth of flavor that is essential to this dish’s richness. Keep an eye on it to prevent burning.
– This dish stores well in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to maintain moisture. It’s also delicious served at room temperature, making it great for potlucks. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It: Mastering the Orzo and Brown Butter
The success of this Brown Butter Corn & Feta Orzo hinges on two key techniques: proper orzo cooking and achieving perfectly browned butter. Orzo, a small pasta shape, cooks quickly and can easily become mushy if overcooked. It’s crucial to cook it al dente, meaning it still has a slight bite. Follow the package directions closely, and taste a piece a minute or two before the suggested cooking time. Rinsing the orzo after cooking is generally not recommended for hot pasta dishes as it removes starch that helps the sauce cling. However, if you find your orzo is slightly sticky, a very quick rinse under cool water can separate the grains, but be mindful of cooling the pasta too much.
The other star technique is browning the butter. This process, known as the Maillard reaction, transforms plain butter into a nutty, complex-flavored elixir. Start with good quality salted butter. Melt it over medium heat. As it melts, it will foam. Continue heating, swirling the pan occasionally, until the milk solids at the bottom turn a golden brown and a rich, nutty aroma fills the air. Watch it very closely, as it can go from perfectly browned to burnt in seconds. Remove it from the heat immediately once it reaches the desired color to stop the cooking process.
Troubleshooting
- Orzo is mushy: You likely overcooked it. For future attempts, start tasting a minute or two before the package suggests and drain it immediately when it reaches al dente.
- Butter is burnt: You heated it too high or for too long. Start with medium heat and watch constantly, swirling the pan. Remove from heat the moment you see the milk solids turn golden brown.
- Sauce is too thin: This can happen if the orzo released too much starch or if there wasn’t enough liquid absorbed. Ensure you’re cooking the orzo properly and consider reserving a tablespoon or two of the pasta cooking water before draining to add back in if needed.
- Flavor is flat: Ensure all fresh ingredients like lemon juice, herbs, and vinegar are added at the end to preserve their brightness. Browning the butter sufficiently is also key to depth of flavor.
Substitutions
- Feta cheese: Goat cheese or a sharp, crumbly white cheddar can be used. The result will be a creamier or tangier profile, respectively, but still delicious.
- Prosciutto: Crispy bacon or pancetta would offer a similar salty, savory crunch. The flavor profile will be slightly different, leaning more towards smoky or pork-forward.
- Fresh corn: Canned or frozen corn (thawed) can be used. Thaw frozen corn completely before adding to ensure it heats through properly. Canned corn might be slightly softer in texture.
- Lemon juice and vinegar: Use lime juice for a more tropical note, or white wine vinegar for a slightly different acidic balance. The core function of brightness remains.
Pro tips
- For the crispiest prosciutto, ensure your skillet is preheated to medium and don’t overcrowd the pan. Cook in batches if necessary. I learned this the hard way with a soggy first attempt!
- Don’t skip browning the butter; it adds an incredible nutty depth of flavor that is essential to this dish’s richness. Keep an eye on it to prevent burning.
- This dish stores well in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to maintain moisture. It’s also delicious served at room temperature, making it great for potlucks.
This brown butter corn and feta orzo is a testament to how simple ingredients can create extraordinary flavors. Enjoy this vibrant dish as a main course or a hearty side. Feel free to experiment with other herbs or a sprinkle of chili flakes for an extra kick!
Frequently asked questions
Can I make this orzo dish ahead of time?
While some components can be prepped, it’s best to assemble this dish just before serving. The avocado will brown, and the orzo can become clumpy if stored for too long. Cook the orzo and brown the butter ahead, then reheat gently and add the fresh ingredients and avocado just before serving.
What can I use if I don’t have shallots?
Finely minced red onion or even a small clove of garlic can be substituted for shallots. Red onion will offer a sharper bite, while garlic will add a more pungent allium flavor. Use sparingly to avoid overpowering the other ingredients.
Is it important to use salted butter?
Yes, salted butter is recommended because the salt content contributes to the overall flavor balance of the dish, especially when browning. If you only have unsalted butter, you’ll need to add salt to taste during the cooking process.
How can I make this recipe spicier?
To increase the heat, leave some or all of the seeds in the jalapeño when chopping. You could also add a pinch of red pepper flakes along with the jalapeño for an extra kick of heat.
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