Orzo With Lemon, Garlic, Parmigiano & Herbs |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A deliciously simple side dish Ingredients:
3 tablespoons fresh lemon juice |
3 medium garlic cloves, minced |
kosher salt |
3 cups low sodium chicken broth |
5 tablespoons unsalted butter, cut into 5 pieces |
1 lb orzo pasta |
1/2 cup grated parmigiano-regiano cheese |
1/4 cup chopped flat leaf parsley |
2 teaspoons fresh thyme leaves, lightly chopped |
fresh ground black pepper |
Directions:
1. Combine lemon juice, garlic, and generous pinch of salt in a small bowl and set aside.
2. Bring large pot of salted water to boil over high heat.
3. Pour broth into a 3 quart saucepan and bring to boil over medium-high heat. Boil until broth is reduced to 1 cup, 20-30 minutes. Reduce heat to low. Add lemon-garlic mixture and whick in the butter one pice at a time. Keep warm.
4. Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and toss with broth mixture. Add the Parmigiano-Regiano, the parsley and the thyme.
5. Season to taste wtih salt and pepper and toss well. Serve immediately sprinkled with additional Parmigiano-regiano.
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