Cheesy Orzo, courtesy of Rachael Ray’s 20 Minute Meals II book, is a dish I’ve been making for more than 20 years. It is the perfect side dish for literally anything and everything. I always have the ingredients on hand – orzo, broth, onion, garlic, grated Parmesan. That’s really all you need.
As is usually the case with a Rachael Ray recipe, the portion size here is huge. So, I usually cut the recipe in half to feed my little fam of three. The recipe as is makes about 8 side portions, in my opinion.
Cheesy Orzo
Course: Sides, PastaCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesIngredients
2 Tbsp. extra virgin olive oil
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 oz. each) chicken or vegetable broth or stock
2 cups orzo
1/2 cup grated Parmigiano Reggiano or Romano cheese
Salt and fresh black pepper, to taste
Directions
- Preheat an 8-inch pot with a tight-fitting cover over moderate heat. Add oil, onion and garlic and saute, 2 to 3 minutes.
- Add broth and bring to a boil. Stir in orzo then return to a boil.
- Cover and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.
- Then stir in cheese, and season with salt and pepper to taste. To add even more flavor, stir in your favorite fresh herbs, finely chopped.
- Please note: Rachael Ray’s portions are huge. This is more like 8 side servings, in The Jersey Girl’s opinion. The Jersey Girl uses low sodium broth when making this dish.
