Woke up this morning to the rumbling of thunder (and my stomach) and knew I needed to make something comforting. After my mom mentioned how my grandmother used to make apfelreis (or, apple rice) I knew this was just the thing. What became of some experimenting was a dish that reminds me of my mother’s noodle kugel except with orzo. With chunks of green apple and tons of cinnamon this dish is indulgent with a (tiny) bit of a healthy kick.
Apple Orzo Kugel
[Adapted from Chrissi Brewer for High Ground Organics]
- 2 cups milk
- 1/2 cup heavy cream
- 1 1/2 cups dried orzo
- 2 eggs, separated
- 2 granny smith apple’s, peeled, cored, and chopped into chunks
- 1/4 cup white sugar
- 1/2 teaspoon cinnamon, and more for sprinkling on top
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- Preheat the oven to 325 degrees Fahrenheit.
- Meanwhile heat the milk and heavy cream in a pot to a boil. Mix in the orzo and cook according to package instructions, 10 minutes or so. The orzo will soak up the mixture. Make sure to stir constantly to avoid burning.
- Add the egg yolks, apples, sugar, cinnamon, butter, and vanilla to the pot and stir.
- In a separate dish whip the egg whites with beaters or a whisk until they are foamy and mix into the orzo.
- Place the mixture into a casserole dish and sprinkle with cinnamon on top. Place in a larger dish with a shallow amount of hot water on the bottom.
- Bake at 325 degrees Fahrenheit for about 35 minutes. Now, eat, eat, eat.