Parmesan Basil Orzo
This creamy and cheesy Parmesan basil orzo pairs well with many chicken and pork dishes. There is next to no prep work involved, so the orzo can simmer on the stove while you prepare the remainder of your meal. I only added pepper to taste and avoided adding additional salt due to the saltiness of the Parmesan cheese.
Orzo is a short cut pasta that looks like over-sized rice. It translates to barley in Italian and is sometimes referred to as rosa marina (slightly thinner than orzo) and manestra. Orzo is common in many cuisines throughout the Mediterranean. This dense little pasta is perfect for pilafs, salads, and soups/stews.
1 tablespoon butter
1 cup orzo pasta
1 1/4 cup chicken stock
1 1/4 cup water
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped basil
salt and pepper to taste
Toasted pine nuts
In a medium saucepan, melt butter over medium heat. Stir in orzo and toast for about 3 minutes, stirring continuously. Add chicken stock and water and bring to a boil over high heat. Reduce heat and simmer, covered and stirring occasionally, until the orzo has absorbed the water, 15-20 minutes. Remove the saucepan from heat and stir in the Parmesan, basil, and salt and pepper to taste. Serve immediately sprinkled with pine nuts.
Adapted from Cooking Light
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Tagged: basil, orzo, parmesan, pasta