Here is yet another quick and easy side dish. Orzo is a pasta that is similar in shape and size to rice. You might have to search a bit to find it on the shelf. My local stores that carry it put it on the top shelf.
This recipe is adapted from Mom Advice. I of course switched it up a bit.
Parmesan Herb Orzo
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 2 to 3 cloves garlic, minced or pressed
- 3 1/2 cups chicken or vegetable broth or stock
- 2 cups orzo
- 1/2 cup shredded Parmesan cheese
- 1 Tablespoon minced fresh parsley (use 1/2 as much if you use dried herbs)
- 1 teaspoon minced fresh basil (use 1/2 as much if you use dried herbs)
- To taste salt
- To taste black pepper
- Heat the oil over moderate heat in a pot with a tight fitting lid.
- Sauté the onions and garlic until translucent and fragrant.
- Add the broth and bring to a boil.
- Add the orzo, return to a boil, and reduce the heat to medium low.
- Cover and simmer, stirring occasionally, for 15 minutes or until the pasta is tender and most of the liquid has been absorbed.
- Stir in the cheese and herbs.
- Season as needed with salt and pepper.
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