Selasa, 04 Oktober 2011
Happy Tuesday everyone! It's Simply Delicious Tuesday here at The Slow Roasted Italian.
Today we are featuring Everyday Orzo, a simple fantastic side dish introduced to me by Mr. W's aunt. It is the perfect accompaniment to the pork dish I will be sharing on Saturday! This orzo dish packs a fabulous flavor, with chicken stock, onions, garlic and gruyere (or your favorite-I like swiss, mozzarella or parmesan too) cheese.
Recipe from Simply Classic-The Junior League of Seattle 1993
Everyday Orzo
Recipe from Simply Classic-The Junior League of Seattle 1993
Everyday Orzo
4 tablespoons unsalted butter
1 cup onion chopped (or grated, if you do not want onion pieces)
2 medium cloves garlic, minced (or grated, if you do not want garlic pieces)
2 ½ cups reduced sodium chicken broth
1 pound orzo pasta, uncooked
½ cup Gruyere cheese, shredded
2 tablespoons. fresh chives, chopped
salt and pepper to taste
Melt butter in a large, heavy skillet over medium-low heat. Add onion and cook until soft but not browned, about 6 minutes. Add garlic and cook 2 minutes more.
Meanwhile, in a medium saucepan or heated in the microwave, heat chicken stock to boiling.
Add orzo to onion and garlic in skillet. Stir in hot chicken broth.
Bring to a boil, cover and remove from heat. Let stand, without removing cover, until all liquid is absorbed, about 25 minutes. Stir in cheese until melted; add chives or chopped parsley and season with salt and pepper. Orzo will have a creamy consistency. Serve hot.
Bring to a boil, cover and remove from heat. Let stand, without removing cover, until all liquid is absorbed, about 25 minutes. Stir in cheese until melted; add chives or chopped parsley and season with salt and pepper. Orzo will have a creamy consistency. Serve hot.
