Tuesday, October 7, 2008
This is my all time favorite side dish. I love it so much that I often end up skipping out on the main dish and mostly eating this. I think it might be one of my favorite things that I make! This is a recipe that I have adapted from a Cooking Light recipe for "Creamy Parmesan Orzo." I really can't say enough about this... just make it.
BUT, what I will say is that this works best with freshly shaved parmesan cheese. I wouldn't use grated cheese (you know... the white powdery stuff), I don't really think it would achieve the right consistency. You need fresh cheese so that it melts...yummmm. I buy the Kraft Grate it Fresh. It is sold in the refrigerated case with other cheeses. It is a green rectangular plastic case with a block of parmesan cheese inside it. On the bottom is a grater, so you just have to twist the cap and you get freshly grated cheese. It's one of my favorite products and I would never go back to the white, powdery, grated cheese again.
1 TBSP light butter (or real)
1 cup orzo
1 can of chicken broth (I use the garlic flavored chicken broth... it makes this dish so yummy)
A few shakes of parsley
A few shakes of garlic powder
1/2 cup of freshly shredded parmesan cheese (I NEVER measure this... I have no idea how much I use, I just put some in and stir. Once it is creamy I consider it to be enough)
1- Heat butter and dry orzo over medium/high heat until pasta is toasted and golden (not all of the pasta, just some)
2- Pour in the can of broth and seasonings. Cook on medium heat. The orzo will absorb the broth. Once most of the broth is absorbed, remove from the heat.
3- Mix in the parmesan cheese and stir until smooth and creamy.
4- Sprinkle with additional cheese when serving if you like.