My carb du jour is orzo. The little rice-shaped pellets recently stole my affections from couscous, which was my pet starch earlier this year. Like couscous, orzo has a form that belies its substance. Both foods masquerade as high-fiber whole grains--looking like cereal separated from chaff--but they're actually shaped from ground semolina. The pretense amuses me in the same way that savory ice cream tickles my funny bone.
Despite the titillating trompe-langue, I still haven't managed to prepare an ace orzo recipe. There's always the cold pasta-salad standby with diced vegetables, olive oil and vinegar. Orzo adds heft to soup. And hot with butter and salt is a sturdy alternative to humdrum noodles. But if someone has a recipe that exploits the looks-like-rice-but-feels-like-spaghetti textural play, I'd love to have it.