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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is Rachael Ray's recipe for a great sidedish to use when you're tired of plain old rice (or if you just love orzo, like I do). Ingredients:
2 tablespoons extra virgin olive oil |
1/2 small onion, chopped |
2 garlic cloves, chopped |
2 (14 ounce) cans chicken broth or 2 (14 ounce) cans vegetable broth |
2 cups orzo pasta |
1/2 cup grated parmigiano (fresh is best) or 1/2 cup romano cheese (fresh is best) |
salt & freshly ground black pepper |
Directions:
1. Preheat an 8-inch pot with a tight fitting cover over moderate heat.
2. Add oil, onion and garlic and saute for 2 or 3 minutes.
3. Add broth to the pan and bring to a boil.
4. Stir in orzo and return to boiling.
5. Cover pot and reduce heat to simmer.
6. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and orzo is tender.
7. Remove lid and stir in cheese.
8. Add salt and pepper to taste.
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