Looks like rice, tastes like heaven. And my husband claims he doesn’t like pasta (I think it’s just peer pressure), and so I can fool him into thinking it isn’t… I’ve made this as a side very often, and it’s a great “under” dish (see Greek prawns over orzo). Here’s where this came from.
1 c orzo, uncooked
1 T butter
2 1/2 c liquid (I use half chicken stock, half water)
¼ c grated parmesan cheese
2 T fresh torn basil leaves, or a couple of shakes of freeze dried
fresh ground black pepper
Melt the butter over medium heat in a medium sized saucepan. Add the orzo, and stir around until coated with butter and slightly brown. Add the liquid, bring to a boil, and reduce the heat and allow to simmer for about 10 – 15 minutes, stirring frequently. When the liquid is mostly absorbed, turn the heat off and add the parmesan, basil, salt and pepper. Serves 4 as a side dish, or two as a main (um, in my world. Perhaps it serves 4 as a main if you aren’t as into cheesy pasta goodness as I am). Cheers! Ren