Gruyere + Orzo = OMG.
When I think of gruyere cheese, it takes me to one place. One wonderfully melty and gooey place: fondue.
Actually, let's just take a moment of silence together as we reflect on the wonders of fondue.
That was nice, thank you.
While fondue is a most brilliant and glorious creation, why not jazz up a simple weeknight orzo dish with it? And by jazz up I mean completely change the face of MANKIND.
You think you know what's in store for you. But you don't. Let's begin.
Grab some thangs. Orzo, zucchini, cherry tomatoes, Muir Glen fire roasted diced tomatoes (I like tomatoes), buttah, a shallot, some garlic and that gorgeous gruyere. And some chives.
Chop and slice your veggies and start sautéing, baby! Melt the butter, and add the shallots and garlic. Then add the diced zucchini. Oh my.
Then the tomatoes. Oh, dear.
Then you chop your chives, like deez. They're so pretty, don't you think?
Then in a separate pot you'll cook your orzo until it's al dente. Reserve a little bit of the pasta water to create a thin sauce after it's all said and done. Then you'll add the orzo, the cheese, the butter and the Muir Glen tomatoes to the pan. Oh, glory.
Oh, my lands.
It's hard to see with the naked eye, but that gruyere is so melty and stringy in there and you'll absolutely collapse just looking at it. Oh, mercy.
You betta get gruyered!
Whether gruyere is on your bucket list or a staple in your fridge, you gotta try some of these recipe that feature it!
*Bev won't lie to you. She put more than 3/4th cup of gruyere in her meal. And regrets nothing. For more musings, visit her blog Bev Cooks and her Tablespoon profile.