Orzo with Parmesan & Basil

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I’m going to tell you something that will shock you. It’s something that I don’t tell just everybody because, frankly, I’m a little embarrassed by it. Are you ready? Do you promise to keep your lips sealed after reading this post? OK, here goes: I have a Rice-A-Roni collection. This is no joke. It is on the third shelf of my pantry, sandwiched in between my pasta collection. It’s in the middle because I have my pasta divided; straight noodles are on the left, curly noodles are on the right. I know it’s crazy, but Rice-A-Roni has saved me more often than you can imagine. It is amazingly versatile, comes in a wide variety of flavors, and so many things can be added to it by way of both meat and vegetables, so that it can be served as a side or a main. No, I don’t represent the company; I just love their product.

  Why do I mention this, you may ask? Because, while wandering around on the web, I found this recipe (somewhere, I can’t remember where), and it is a homemade version of Rice-a-Roni. Naturally, I love it! I have made it three times in the past two weeks, each time varying the herbs. It is amazingly easy to make, can be tailored to whatever suits you, and works equally well for a weeknight dinner as it does for company. You must give this a try!

Orzo with Parmesan & Basil

 2 T. butter

1 c. uncooked orzo pasta

1¾ c. chicken stock

½ c. grated Parmesan cheese

¼ c. chopped fresh basil

Salt and freshly ground pepper, to taste

Additional fresh basil, for garnish

 Melt butter in a heavy skillet over medium-high heat; stir in orzo and sauté until lightly browned.

 Stir in chicken stock and bring to boil. Cover. Reduce heat to low, and simmer until orzo is tender and liquid is absorbed, about 20 minutes.

 Stir in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl and garnish with basil sprigs.