Friday, September 13, 2013

parmesan orzo

What a good side dish. This is basically Rice-A-Roni Parmesan Rice, but with orzo instead. And no mystery ingredients.
The main flavor factor in this recipe is the chicken stock the noodles boil in (and yes, orzo are noodles) and the butter for a silky flavor.
Once the butter is melted, the chicken stock is boiling, add in the orzo. Cover, and turn the heat to low.
Let this cook, covered for about 15 minutes, or until almost all the liquid is gone. But, you still want there to be some liquid.
Now add in the parmesan, salt, pepper and a tiny dash of all-seasons salt. Stir until the parmesan is completely melted.
And that's it. Seriously, that's it! Taste and make sure you don't need to adjust any seasonings, and that's really it. Except to eat!
Parmesan Orzo
2 cups chicken stock
1 cup orzo pasta
1 Tablespoon butter
1/3 cup grated parmesan cheese
Salt and pepper, to taste
All-seasons salt, to taste

In a small stock pot, bring chicken stock and butter to a rolling boil. Stir in orzo, turn heat to low and cover. Cook for 15 minutes, or until orzo is soft and almost all the liquid is gone. Stir in parmesan, salt, pepper and all-seasons salt until parmesan is completely melted. Taste to adjust seasonings and serve hot. Enjoy!