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Orzo with Parmesan and Basil

September 9, 2007

I was looking for a great new side dish to go along with my recently discovered favorite pork chop recipe when I remember a recipe that had been tossed around my cooking board a few months ago – orzo with Parmesan and basil. This was a wonderful complement to the perfect pork chops and because I finish the pork chops off in the oven, the orzo and the chops finished at the same time and I wasn’t waiting around for one of them while the other sat and got cold…something I’ve really been working on.

Orzo with Parmesan and Basil

  • 2 tbsp butter
  • 1 cup uncooked orzo pasta
  • 1 (14.5oz) can chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • salt and pepper to taste
  • 2 tbsp chopped fresh basil for garnish
  1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. (I actually forgot about the orzo and it over-browned a little bit but still came out wonderful. Next time I’ll pay more attention!!)
  2. Stir in chicken broth and bring to boil. Cover. Reduce heat ans simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
  3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with extra basil.

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4

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