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Toasted Orzo Pilaf 

Recipes from the Sazerac Chef De Cuisine - Cody Curl

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Cody Curl is chef de cuisine at the Sazerac Restaurant, located inside The Roosevelt New Orleans, a Waldorf Astoria hotel. With nearly 10 years in the food and beverage industry, Curl honed his skills at the Hilton Dallas Lincoln Center by starting out as a line cook and moving up in the ranks to senior sous chef prior to arriving in New Orleans. Join Cody each week as he shares some of his favorite winter recipes.

The Sazerac Restaurant is located inside the historic Roosevelt New Orleans Hotel, just off the grand lobby. Lunch is served from 11 a.m. to 2 p.m. Monday through Saturday, and dinner is served from 5:30 p.m. to 10 p.m. Thursday through Saturday. Reservations can be made by calling (504) 648-5486.

Bring this pearl-shaped pasta to a whole new level, and enjoy it with any of your favorite meals.


4 tablespoons butter

1 cup orzo pasta

3 cups chicken broth

6 scallions

6 large mushrooms

1/2 cup toasted almonds

1/2 cup dried cranberries

1/2 cup chopped fresh parsley

salt and pepper


Melt 2 tablespoons of the butter in medium saucepan.

Add orzo and stir until pasta is toasted, about 3-5 minutes.

Add broth, bring to a boil and cook pasta until done; drain.

Melt the remaining 2 tablespoons of butter in a sauté pan.

Add scallions and mushrooms and cook until crisp-tender.

Add almonds and cranberries, salt and pepper to taste.

Stir in the cooked orzo and fresh parsley, and heat through

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