Thursday, July 14, 2011
Orzo is the perfect combination of rice and pasta and warm goodness. I love getting it out at restaurants but have not actually made it myself. I have to highly recommend this as a side for any meal! It was cheesy and wonderful, light fluffy and just dreamy. I loved it and the serving size was perfect for 2 people, plus a little bit of leftover. It took about 15 minutes to come together, so it wont take over your night, but will taste like it did!
Parmesan Orzo (from Stephanie Cooks)
1 Tbsp butter
1 cup orzo
1 can of chicken broth (I made my own broth with the bouillon packets and 2 cups water)
A few shakes of parsley
A few shakes of garlic powder
1/2 cup of freshly shredded parmesan cheese, plus 4 tbsp for topping
Kosher Salt and Fresh Ground Pepper
Heat butter and dry orzo over medium/high heat until pasta is toasted and golden (not all of the pasta, just some)
Pour in the can of broth and seasonings. Cook on medium heat. The orzo will absorb the broth. Once most of the broth is absorbed, remove from the heat.
Mix in the parmesan cheese and stir until smooth and creamy. Add salt and pepper to taste.
Sprinkle with additional cheese when serving if you like.