So this recipe is not new to the blog. Not new at all. In fact, I originally posted this recipe October 7, 2008. It was one of my first posts and has been a staple in my kitchen ever since. However, since I had about 4 readers in 2008 and all of them were in my family I decided it was time to repost this with a new picture, new text, and really just bring some new attention to a favorite. I often get emails asking for recipe suggestions for side dishes and I always say this orzo, but I hate sending people to that old post! The formatting was horrible and I cringe when I read the way I wrote the recipe. So I'm happy to repost it and update it! If you're interested in seeing my original post you can find it here.
Source: Adapted from Cooking Light (although I've been making it for years, I have no idea how close it is to the original!)
1 cup orzo
1 tbsp. butter
1 can chicken broth, garlic and herb broth preferred
1/2-1 tsp garlic powder, depending on taste (not needed if using the garlic and herb broth, only for plain broth)
1/2-1 cup freshly grated parmesan cheese
1- In a small saucepan combine the orzo and butter. Melt the butter and stir regularly, lightly toasting the orzo.
2- Pour in the can of broth (add the garlic powder if needed).
3- Heat over low heat, stirring regularly, until all is absorbed. Make sure to keep the heat low or it will absorb too quickly and not be cooked.
4- Stir in the cheese until melted. Season with salt and pepper to taste.