Sometimes a side dish sneaks up you. You make them to accompany the entree, not be the star of the plate. But sometimes, they are just too good to take their place in their background and demand to put front and center. For me, this dish demands my attention.
It’s simple and at first glance—maybe a bit boring. Certainly, nothing to suggest it’s awesomeness. But it is awesome. Now, before I continue extolling it’s virtues, I need to confess that I am a carboholic. Orzo is carbs. You see where I am going with this.
My very genetic make-up ensures that I will love this dish and sing it’s praises throughout the blogging world. So please allow me to do so. It’s easy to make, which in my opinion is a big deal. It’s the perfect accompaniment to virtually every dish (besides another pasta dish because even for me that would be too many carbs).
On it’s own it has a nice salty flavor from the parmesan (use the parmesan reggiano, if you can) that keeps me dipping my spoon into the bowl over and over again. But when you make it with a dish that has some sort of a sauce – say Chicken with Artichoke Mushroom Lemon Sauce —then wowser. It morphs into something truly exceptional.
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Adapted from Made in Mel’s Kitchen
- 2 Tbsp butter
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup orzo
- 2.5 cups chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1-2 tablespoons fresh parsley, finely chopped
- Freshly grated black pepper
- Melt butter over medium heat. Add onion and saute 2-3 minutes.
- Add the garlic and saute 30 seconds.
- Stir in the orzo and coat with butter mixture. Continue to stir until the orzo is slightly toasted, 1-2 minutes.
- Stir in chicken broth and bring to a boil. Cover and simmer until done, about 10 minutes, stirring occasionally.
- Stir in the cheese, a few grinds of black pepper and parsley. Serve immediately.