You might be wondering what about this is “too good to be true.” You might think this is just some random basic orzo. Well of the few times I’ve tried making some sort of orzo in the past it always comes out wrong. Burnt, soupy, not fully cooked… you name my orzo stunk. I’m not a professional cook by any means but I am more than capable of following a recipe! Anyways I saw this and thought, “quick and easy you say? let’s just see about that!”
So the directions were easy brown uncooked orzo in butter, add chicken stock and simmer until all the liquid is absorbed. Then stir in parmesan and basil.
Straightforward enough right? And it actually was. I didn’t burn it or undercook it. And it was FABULOUS!
Bottom line – MAKE IT!It tasted great and went beautifully with the prosciutto chicken I made. My only complaint was that the cheese melted so once it cooled a bit it got all congealed like and made it tough to scoop. Especially as leftovers it was like one solid mass you had to chop at. But it still tasted great! So maybe it’s not a miraculous revelation but good orzo was a mini-miracle in my kitchen!Stephanie
Awesome. I'm going to give this one a try.
ReplyDeletemeasurements would be helpful here!
ReplyDeleteget the full recipe by Jen of My Tiny Oven here tastykitchen.com/recipes/main-courses/orzo-with-parmesan-and-basil-2/ but here is what you'll need:
Delete3 Tablespoons Butter
1-½ cup Orzo
3 cups Chicken Or Vegetable Stock
6 Tablespoons Fresh Chopped Basil
1 cup Parmesan Cheese
½ teaspoons Salt
¼ teaspoons Pepper