Tuesday, April 22, 2008

2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

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DK said...

Hi Heather,

I had never made Orzo before and while searching for the same, came across your recipe. I got inspired and with little touches of mine, made the Orzo dish. It was awesome. Thanks for the recipe and the inspiration that it provided. You can see mine at this link -->http://culinarybazaar.blogspot.com/2008/04/stuffed-bell-peppers-with-orzo.html