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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 & Basil2 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.
