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
PARMESAN BASIL ORZO
(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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