I love orzo. There’s no other word. Orzo is technically a pasta, but it can be cooked like rice. So it’s this wonderful blend of pasta and rice–two starches I’m in love with in the first place. Combine them with chicken broth, Parmesan cheese, and basil? Well then we have some sort of match made in Food Heaven.
Plus, this is so easy to make. You can choose to make this by itself as a full meal, or have something like zucchini cakes or meat or fish alongside it to add some more depth to your plate.
Ingredients: (This is taken from Cooking Light.)
- 1 tbsp butter
- 1 cup orzo
- 1 1/4 cups chicken broth
- 1 1/4 cups water
- 1/4 cup Parmesan cheese
- 2 tbsp fresh basil
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 tsp pine nuts, toasted (optional)
1. Heat butter in a medium saucepan over medium heat. Add the orzo and cook for 3 minutes, stirring constantly so the orzo doesn’t burn. Then pour in the broth and water and bring to a boil. Reduce the heat and simmer until the pasta is tender and most of the liquid is absorbed. (I’ve never made risotto, but you’ll want it to turn out to that creamy consistency. But you don’t want the pasta to be mush either. 15-17 minutes is just about right.)
2. Remove the orzo from the heat and stir in Parmesan cheese, basil, salt, and pepper. Sprinkle pine nuts on top if you’re using them.