On Jan 30, 3:35�pm, Andy > wrote:
> Chemiker said...
>
> > THe short answer is "think couscous". Both couscous and rice, as well
> > as barley, will absorb the flavors in the cooking liquid.
>
> Orzo would be a better pasta substitute than couscous since it's shaped like
> rice and will cook up fluffier than couscous.

Couscous sucks, like munching towelhead desert sand.

Puerto Rican Rice-A-Roni

Blend one cup each of orzo and rice with one beaten egg, once the egg
is absorbed (ten minutes) toast the rice-orzo mixure in a little oil/
butter in a heavy pan over medium heat while stiring so it doesn't
burn, about ten minutes until it smells nutty and turns light amber.
Then add a cup of finely diced onion and celery, and a couple cloved
minced garlic, and sweat till translucent.... then add three cups of
*preheated* stock of your choice (veggie, pork, chicken) add diced
meat (pork/chicken), canned black beans (rinsed) if you like, spices
(two packets of Goya Sazon w/achiote is great), herbs (parsley is
fine), and black pepper, toss in a bay leaf for good measure... bring
to a boil, stir, cover, turn heat to lowest setting, and let cook 12
minutes, then leave covered for 12 more minutes (no peeking), fluff
with a fork and serve... you'll think you died and went to lunch at
that ranch outside Las Vegas. This is enough for a threesome... next
time you'll want to double, even triple.