Prep 40 mins
Cook 15 mins
This is a delicious and very different pasta dish, inspired by the African cuisine. Created by chef Keith Famie.
- 1⁄2 cup dired porcini mushroom
- 2 cups heavy cream
- 1 teaspoon ground annatto seed
- 1 tablespoon fresh sage, chopped
- salt and black pepper, to taste
- 1 tablespoon unsalted butter
- 1 cup fresh peas, blanched
- 1⁄2 cup sun-dried tomato, julienned
- 2 cups orzo pasta, cooked
- 1⁄2 cup manchego cheese, grated
- 2 tablespoons fresh parsley, chopped
- Soak the mushrooms in warm water for 30 minutes. Drain and discard the liquid.
- Heat a saute pan over medium heat. Add the cream and simmer for 3 to 4 minutes. Stir in the annatto powder and sage. Continue to simmer the cream sauce for another 2 minutes. Season the annatto-sage cream sauce with salt and pepper. Keep warm.
- In a different saute pan over medium heat, saute the drained mushrooms in the butter until golden brown and tender, about 4 to 5 minutes. Add the blanched peas, sundried tomatoes and orzo to the pan. Toss all the ingredients until hot. Stir in the annatto-sage cream and the grated cheese. Stir in the chopped parsley. Serve!
We liked this. It's very, very rich. This was my first time using annatto. I might have even upped the proportion of annatto and sage in this recipe. The taste of the porcini and sun dried tomato were quite pronounced, but in a good way. Thanks for a nice comforting meal.
I like orzo, and this was a very good way to enjoy it. Lacking annato seed, I subbed with saffron threads for a smoky taste and good colour. Very easily prepared even if it looks like quite a few steps, we all enjoyed this, even my husband who is not usually a fan of risottos or orzo dishes. I find it good comfort food :) Thank you, LIG! Made for PRMR tag game