Thursday, November 1, 2012

Serving Up {Pasta}: Parmesan Orzo with Basil

Isn't Orzo a great little pasta?  I don't know what it is about it, but I think it is so fun and I find myself drawn to any recipe that has it in it.  And man am I ever glad that my fascination with Orzo caused me to stumble upon this recipe.  The basil and Parmesan flavors are subtle enough to make this a terrific side dish, yet flavorful enough that you could easily use this recipe as a base for a main dish - by tossing it with roasted vegetables or sausage or both!

I would normally mention that this recipe makes a large amount if used as a side dish - except for the fact that we have never had any left over when I have made it, despite it's large quantity.  So I guess that speaks to it's deliciousness, as well as maybe also to our tendency to eat a bit more than necessary when it's just darned good!

One Year Ago: Pumpkin Doughnut Muffins

(recipe from Tasty Kitchen)
printable version

3 Tbs. butter
1 1/2 cup orzo
3 cups chicken broth
6 Tbs. freshly chopped basil
1 cup Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper

Melt the butter over medium heat in a large stockpot.  Add the orzo and saute until the orzo begins to turn golden brown.  Slowly add the broth and bring to a boil.  Cover and simmer for 20 minutes or until all of the broth has been absorbed.  Remove from the heat and add the basil, Parmesan and salt and pepper to taste.

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