Monday, February 16, 2009

Rockin' Orzo

3 Tablespoons Butter
1-1/2 Cups Orzo Pasta
3 Cups Chicken Broth
1/2 Cup Grated Parmesan
6 Tablespoons Freshly Chopped Basil OR
1-1/2 Teaspoon Dried Basil
Salt and Pepper to taste

So we’re making dinner for some friends one night and we needed a simple side pasta that wouldn’t upstage the main entree. When we ran across this gem in the foolproof Best of Bridge Cookbook our favorite Canadian friend Sarah gave Jen for Christmas last year, we thought it screamed simple and easy. We were right.

To say that the making of this dish is simple is an understatement because a drunk little monkey couldn’t screw this one up – we promise. But, what’s more fabulous than the simplicity of this “simple” side dish is that the flavor rocks! What we heard most often at the dinner table that night was “this orzo is like crack – I just can’t stop eating it!” Isn’t that what every cook longs to hear from the ones they cook for?

So, to start this fabulous recipe, you’re going to melt the butter in a skillet over medium heat. Then add the rice impostor – otherwise known as orzo – to the butter and saute’ two or three minutes until slightly browned. We recommend keeping a close eye on these little orzos as they brown and keep them moving so their tan doesn’t turn into a burn.

Now, add the broth for the orzo to bathe in and bring it to a boil. Then, reduce the heat a little, cover, and simmer until the orzo is tender and has drank up all the broth. (15-20 minutes)

When the orzo is sufficiently drunk and no chicken broth is left, you'll know the party has officially started! Now, the two things that really make this pasta rock is the Parmesan and basil, so waste no time – add them to the skillet with a little salt and pepper, stir it all in together, and then do a quick taste test.

How’s that for a simple side dish that rocks?!

The chicken broth is the big star here - a lot of the flavor hinges on him. We have used boullion cubes and we have used organic free range chicken broth and have noticed only slight changes in the flavor.

With that said, when parmesan cheese was not available, asiago or a blend of parmesan, asiago, and romano have been used, and a slight flavor change was noted once again.

Basically, you can make this recipe your own!

Coming Soon...The results of the Chocolate Ice Cream Taste Testing Party!


Rockin' Orzo

3 Tablespoons Butter
1-1/2 Cups Orzo
3 Cups Chicken Broth
1/2 Cup Grated Parmesan
6 Tbls Chopped Basil or 1-1/2 Tsp Dried
Salt and Pepper to taste

Melt butter in skillet over medium heat. Add orzo and saute two minutes until slightly brown. Add broth and bring to a boil. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed (15-20 minutes). Mix in Parmesan and basil. Season with salt and pepper.


Deetra said...

I wanna know how you get invited to the tasting parties ;)

Jenelle said...

This orzo is amazing! So simple, yet so tasty.

tntbertke said...

We love this orzo! It is definitely delicious. I know how to make it all by myself and I'm ten! Thank you Aunt Sheri!!!!!

Amber Hayes said...

I love the orzo! I have also made it now substituting sundried tomato and basil feta for the parm. It is really good too!

Sheri said...

Great idea Amber! Feta is always a hit - Thanks for sharing!

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