This recipe illustrates how easy it is to ditch saucepans and cook multiple foods in the steam oven.

Rather than heating a big pan of water to cook small pasta such as orzo, you can just cover the pasta with water, add salt, and cook it in the Combi-steam oven. If your oven doesn’t have a small-sized pan, the orzo can be cooked in a glass or ovenproof casserole dish. While the orzo is cooking, you can safely turn your attention to preparing the remaining salad ingredients without fear of a boilover. 

Best of all you can poach some shrimp at the same time to combine with the salad or to serve as a separate dish.

This recipe can use grilled or marinated artichoke hearts; I found the grilled artichokes in the salad section at Whole Foods, and they are delicious.

INGREDIENTS

For the Orzo Salad

1 cup orzo pasta

1 cup of water or enough to cover the pasta

1 8 oz package of grilled or marinated artichoke hearts, coarsely chopped

¼ cup finely chopped red onion

¼ cup minced Italian parsley leaves

2 cups mini heirloom tomatoes, quartered

¼ cup pine nuts, lightly toasted

1/4 cup chopped fresh basil leaves

For the Shrimp

1lb raw shrimp 20 - 25 per lb

1/2 lemon, sliced

1/2 cup water

Splash of white wine

Dressing

¼ cup olive oil

1 ½ tbsp golden balsamic or sherry vinegar

2 cloves garlic, minced

PREPARATION

Heat the Steam oven in the Steam mode at 212°F degrees.

To Cook the Orzo Pasta

Place the pasta in a small, solid oven-proof casserole, add enough water to cover, and add a pinch of kosher salt. Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large, shallow bowl.

Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper.  Add to the salad while the pasta is still warm so it absorbs the flavor.

To Cook the Shrimp

Place the lemon slices in a small oven-proof casserole and add just enough water to cover. Add the shrimp and a splash of white wine, place the pan in the steam oven, set to Steam mode, and cook for 4 minutes. The shrimp should be orange and slightly firm to the touch. Remove the shrimp from the poaching liquid and fold them into the orzo salad or arrange them over the top.

Serves 4