Parmesan OrzoPosted: July 26, 2009
I haven’t had orzo before, but after hearing rave reviews from the gals on the cooking chat board, I decided to give it a try. It is great and a pasta-like rice. It cooked up well and had great flavor! I found this recipe on Allrecipes.com and made it just like the recipe, with the addition of a bit more water as mine seemed to cook very quickly and I was afraid it would dry out. It came out great. We paired it with a broiled lemon chicken and a mixed greens salad. A great filling and delicious meal!
Ingredients: This served 6 very generously!
3 tablespoons butter
1-1/2 cups uncooked orzo pasta
1-1/2 (14.5 ounce) cans chicken broth
3/4 cup grated Parmesan cheese
1/4 cup and 2 tablespoons chopped fresh basil
salt and pepper to taste
3 tablespoons chopped fresh basil
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs