Orzo With Basil and Pine Nuts |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000. Ingredients:
1 teaspoon salt |
8 ounces orzo pasta (about 1 1/3 cups) |
2 tablespoons butter |
6 tablespoons parmesan cheese, grated |
2 tablespoons fresh basil, minced |
2 tablespoons pine nuts, toasted |
Directions:
1. In a large saucepan, bring 1 quart of water to a boil.
2. Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
3. Stir in the butter, Parmesan cheese, basil and pine nuts.
4. Serve immediately.
5. * Note: To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.
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