For the longest time I avoided orzo because I didn’t know what it was. Was it pasta? Was it rice? How do I cook it? But since I’ve expanded my cooking horizons I’ve learned that orzo is very simple to make and equally delicious (and in case you still think orzo is as mysterious as I did…it is a form of short pasta shaped like rice). What I like about orzo is that it isn’t as heavy and filling as traditional pasta. I love making this recipe as a side dish for any grilled meat because the basil gives it such a fresh, summery taste. You gotta take advantage of fresh basil season while it lasts! Here is how to make this easy dish…
Gather the ingredients: 1 cup uncooked orzo, 14.5 oz can chicken stock, 1/2 cup grated parmesan cheese, 2 tablespoons butter, 1/4 cup chopped fresh basil.
Melt 2 tablespoons butter is a skillet over medium high heat.
Pour in a cup of uncooked orzo. Sauté it in the butter until golden brown.
Add the can of chicken stock and bring to a boil. Once boiling reduce the heat and cover. Cook for approximately 15 minutes or until the orzo is tender and liquid is absorbed. I always check it after 10 minutes and give it a stir.
Add the 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil. Salt and pepper to taste.
Stir it all together, and enjoy!
Servings |
|
- 2 tablespoons butter
- 1 cup uncooked orzo
- 1 14.5 oz can chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil
Ingredients
|
|
- Melt butter in a skillet over medium high heat.
- Stir in orzo and saute until golden brown.
- Stir in chicken broth and bring to a boil.
- Cover and reduce heat. Simmer for 15 minutes or until orzo is tender and liquid is absorbed.
- Stir in Parmesan cheese and cheese. Transfer to bowl and serve.