Cheesy Orzo Recipe #61962
This is Rachael Ray's recipe for a great sidedish to use when you're tired of plain old rice (or if you just love orzo, like I do).
25 min | 5 min prep
SERVES 4
- 2 tablespoons extra virgin olive oil
- 1/2 small onion, chopped
- 2 garlic cloves, chopped
- 2 (14 ounce) cans chicken broth or vegetable broth
- 2 cups orzo pasta
- 1/2 cup grated parmigiano or romano cheese (fresh is best)
- salt & freshly ground black pepper
- Preheat an 8-inch pot with a tight fitting cover over moderate heat.
- Add oil, onion and garlic and saute for 2 or 3 minutes.
- Add broth to the pan and bring to a boil.
- Stir in orzo and return to boiling.
- Cover pot and reduce heat to simmer.
- Cook 15 minutes, stirring occasionally, or until liquid is absorbed and orzo is tender.
- Remove lid and stir in cheese.
- Add salt and pepper to taste.
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5 stars