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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
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a rachael ray recipe 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 or 2 (14 ounce) cans stock |
2 cups orzo pasta |
1/2 cup grated parmigiano-reggiano cheese |
salt & pepper |
Directions:
1. Preheat and 8-inch pot with a tight-fitting cover over moderate heat.
2. Add oil, onion and garlic and sauté, 2 or 3 minutes.
3. Add broth and bring to a boil. Stir in orzo and return to a boil. Cover and reduce heat to simmer.
4. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.
5. Then stir in cheese, and season with salt and pepper to taste.
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