Some entrees just scream to share the spotlight with a dish that is creamy and savory. So, last evening when I baked a capon* (yup, a capon), I felt it necessary to serve a side dish that would complement not only the rich and pleasing texture of the meat, but also the subtle flavoring I had added before I set the guy to roast in the oven. So, I invented this recipe.

And yes, I know. White rice and pasta in the same dish. Isn’t one or the other enough without adding insult to injury by including both? What were you thinking Patti? Well, it was just one of those dinners that called for a side dish that was just a bit special. After all, we were having capon for dinner! So, a special side dish was absolutely in order. And no, we don’t eat capon on a regular basic. In fact, this was the first time! But definitely not the last time. The meat was amazingly tender and tasty. And when it is once again safe to have dinner guests, and we can find capon in our local grocery stores (usually only during the holidays), this special bird is going to be on the menu! And I gotta say, this side dish will be on the table right along with Mr. Capon. And I’ll probably complete the meal with steamed fresh green beans just like I did last night. Made for pretty darn good eating if I do say myself.

And yes, of course I’m going to share the recipe for Dutch Oven Baked Capon with Lemon, Garlic, Rosemary, and Thyme. Look for that recipe in the next couple of days. But back to this recipe.

This side dish is easy to prepare and really quite delicious. And except possibly for the addition of dried mushrooms, a dish that children should enjoy.

So, be brave. Make this dish with both white rice and orzo pasta. You really do need to treat yourself on occasion. And I frankly can’t think of a better way!

Peace and love to all.  

⅓ c. small pieces of dried mushroom

½ c. boiling water

2 T. unsalted butter

½ c. orzo pasta

½ c. uncooked long grain white rice  

½ c. diced onion

½ c. finely diced celery

2 cloves garlic, minced

⅓ c. dry sherry

2 c. vegetable broth, or a bit less if there is still quite a bit of mushroom soaking water left after the mushroom pieces have re-hydrated

½ tsp. seasoned salt

freshly ground black pepper

½ tsp. dried thyme

2 T. chopped fresh parsley

½ c. toasted slivered or sliced almonds

Place the pieces of dry mushroom in a small bowl. Add the boiling water, stir, and set aside.

Melt the butter in a lidded pan over medium-low heat. Add the orzo pasta and rice and fry until just starting to turn golden brown. Stir in onion and celery; cook for a couple of minutes. Add the garlic and cook for 1 minute. Stir in the dry sherry and cook until liquid is evaporated.  

Stir in the broth, re-hydrated dried mushroom pieces plus any remaining liquid, seasoned salt, pepper, and dried thyme. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has all been absorbed, 20 to 25 minutes.

Remove from heat and stir in the parsley and almonds. Adjust seasoning. Let stand for 5 minutes, then fluff with a fork.

*According to The Spruce Eats, “A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store. This poultry was once considered a luxury, and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive.”

BTW – capon is still relatively expensive poultry. About $6 a pound. But well worth the money. And, at least in our immediate vicinity, capons are only available during the holidays. But if you are feeding 3-4 people for Thanksgiving, for example, a capon would certainly be my choice over a small turkey. And I love turkey. Just sayin’!