Orzo Everyday Orzo 4 tablespoons butter 1 small onion, chopped 3 medium cloves garlic, minced 2-1/2 cups chicken stock 2 cups orzo pasta, uncooked 1/2 cup Gruyere cheese, shredded (don't substitute) 2 tablespoons fresh chives, chopped salt and pepper to taste
EVERYDAY ORZO: 4 T butter; 1 sm onion, chopped; 3 med cloves garlic, minced; 2-1/2 cups chicken stock; 2 cups orzo pasta, uncooked; 1/2 cup Gruyere cheese, shredded; 2 T fresh chives, chopped; salt & pepper to taste.
Orzo...YUMMY Loved this one!!!!
Orzo: My new favorite pasta.
Creamy Orzo... so good!
Did you ever make a recipe that was so good that you found yourself calling people up after you made it saying, "You have to make this". This is that kind of recipe. Simple and easy. "Mix everything up and let it sit for 25 minutes" easy. "Oh my God I wish I had discovered this recipe ages ago" easy. I cannot begin to tell you how much I love this recipe. Look. This is heaven in a bowl. LOVED IT! It's one of the best things I've made in the past 6 months. Really. That's how crazy I am over it. I found this on the blog Lemons & Lavender. It's creamy, its buttery, its garlicky, it's just perfect. The orzo is tender, but not gooey, the garlic gives it a little kick, the butter gives it the perfect sweetness and the cheese just sends it over the top. I tweaked it just a tiny bit. Added some shallots, increased the garlic by a clove and omitted the original recipes optional squeeze of lemon. It really didn't need it. It was just super delicious. Everyday Orzo 4 tablespoons butter 1 small onion, chopped (I used a combination of onion & shallots) 3 medium cloves garlic, minced 2-1/2 cups chicken stock 2 cups orzo pasta, uncooked 1/2 cup Gruyere cheese, shredded (don't substitute) 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, heat chicken stock just until it begins to boil. Add orzo to onion and garlic in skillet. Stir in hot chicken stock, 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. (If your cheese doesn't melt right away, just heat up the orzo over low flame a bit to get it to melt quicker); add chives and season with salt and pepper. Orzo will have a creamy consistency. Serve hot. (Recipe adapted from Simply Classic, a cookbook from the Junior League of Seattle). I'm serving this up for Mothers Day...and Memorial Day...and 4th of July...you get the picture.