Spicy Orzo / Pomona, CA Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones...
Spicy Orzo / Pomona, CA
Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries over his career. From the knee of his Italian grandmother, to exhaustive training at Ohio's top French restaurant, to stints as a culinary instructor at Ohio State University, Morse's knowledge of cooking is as varied as the recipes he offers.
It is that time of year when the excitement starts. There are plenty of new paint jobs, sponsors, crew shirts, and fresh upbeat attitudes. The slate is clean. Everyone is going after their dream. Pomona is where we all say hello to start the collection of points and goodbye to end with a new champion. I would like to personally welcome everyone back for a spectacular season. Let's get it on!
We have been a little busy in the Jegs camp. Woody has been getting all his marketing tools together (You know he stays busy...). Randy has the motor home and trailer in tip-top shape. Jeg is Jeg- he is always ready. I have been working on some new foods for the year. I may integrate a few lighter recipes this season.
The recipe that I am going to share with you this time is probably as simple as you are going to get from me. Many people ask me for quick recipes because they don't have much time to prepare a meal. This is a great recipe for a cold day.
Spicy Orzo with Mustard Greens and Pinto Beans
3 Tablespoons Olive Oil
½ Cup Red Onion (Fine Diced)
¼ Cup Jalapeno Pepper (Fine Diced)
1 Large Garlic Clove (Minced)
1- 15 Ounce Can Pinto Beans
6 Cups Chicken Broth
8 Ounces Orzo
6 Ounces Mustard Greens (Rough Chopped)
To Taste Salt
To Taste Black Pepper (Fresh Ground)
- In a thick bottom pot over high heat, lightly brown the red onion and jalapeno in the olive oil.
- Add the garlic and cook until the garlic is lightly brown
- Add the pinto beans and turn the heat to medium.
- Bring the pinto beans to a boil. Turn off the heat and reserve in a warm spot.
- In a separate pot, bring the chicken broth to a boil
- Add the orzo and mustard greens; cook until desired doneness
- Add the beans to the orzo.
- Season it with salt and pepper.