Tropical Breakfast Orzotto
From keni 13 years agoIngredients
- 1 cup dry orzo pasta shopping list
- 1 cup pineapple juice(or all of what's retained from a 15oz can of drained pineapple, below) shopping list
- 1 cup fresh orange juice shopping list
- 1 cup water shopping list
- 1 can coconut milk shopping list
- 1/4 cup mango all fruit spread or puree(or similar tropical fruit, but don't use jam or jelly, just a spread with no added sugar) shopping list
- 2 medium bananas, sliced shopping list
- 1 can pineapple, crushed or chunk, chopped(rec using in it's own juices, no sugar added) shopping list
- 1/2 cup dried currants(or raisins) shopping list
- 1t vanilla or rum extract shopping list
- 1/4 cup coconut shopping list
- 1/4 cup pine nuts or macadamias shopping list
How to make it
- In large saucepan, bring water, pineapple juice and orange juice to a boil. See Photo
- Add orzo and boil, per package directions, until JUST al dente
- Meanwhile, toast coconut and nuts in oven safe skillet(I use cast iron) in 400 oven for 5-7 minutes until lightly browned See Photo. Shake once during toasting process.
- Drain pasta when done, but do not let set
- Return to pan and add 3/4 of the coconut milk, and all of the fruit spread/puree, currants and pineapple See Photo
- Cook on low heat, stirring frequently, just to let orzo absorb more the liquid and to warm through. Add more coconut milk, a little at a time, til gone or orzo is no longer absorbing it. This might not take the full can of milk.
- Add vanilla and lemon juice and bananas and stir to combine.
- Top each serving with toasted coconut and nuts.
- This is great eaten warm, similarly to oatmeal, but would also do well taken out in thermos for a camping or hiking trip.
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