Wednesday, February 11, 2009

Creamy Parmesean Orzo - Ah, the cheesy goodness!!

This has become one of our favorite side dishes (don't judge the dish by the bad photo above). Before making this dish for the first time, I had never experienced the delicious joys of orzo. I mean, the dish has pasta, chicken stock and cheese. How could one not absolutely love it.

The best part is that you can substitute vegetable stock for those who are vegetarian or those who keep kosher. I can also say with some certainty that we will be trying other variations like adding crumbled bacon or steamed veggies, different types of grated cheese, the possibilities are endless.

Creamy Parmesan Orzo
(Source: Cooks like a Champion)
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons parsley
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat butter in a medium saucepan over medium heat.
Add orzo and cook three minutes, stirring constantly.
Stir in broth and water; bring to a boil.
Reduce heat and simmer until liquid is absorbed, about 15 minutes.
Remove from heat.
Stir in cheese, parsley, salt and pepper.

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What's Cookin Chicago said...

Looks delicious and you can't go wrong with orzo and parmesan together!

Colleen said...

I love cooking orzo "risotto-style" makes such a difference!


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