Everyday Orzo

Published August 3, 2012 by thepinkgourmet

If you have never had Orzo you don’t know what you have been missing out on.  I first thought Orzo was a rice but found out it is actually a pasta.   I am learning new things all the time.  This was so creamy and buttery tasting with a hint of nutty from the Gruyere cheese. This is another recipe that can be made in under one hour from start to finish.

source via Lemons & Lavender

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.

WOW, my onion was strong.  I did use a combination of onion and shallots.  I used a medium onion instead of a small one since onion cooks down so much.  I think adding shallots with the onions added to the flavor of the dish.

I love watching onions cook!  Look at those colors.  And then when you add the garlic it starts to smell really good in the kitchen.

Now for the star of this dish, the Orzo.  See, doesn’t it look like rice?  Make sure you mix the orzo well into the onion, shallots, and garlic.

This is what it looks like when you add the hot chicken stock. ( I used a low sodium chicken stock.) You want it to come to a boil.

I know it sounds strange but once it comes to a boil, cover it and take it off the heat & let stand for about 25 minutes or until all the liquid is absorbed.

This is what it looks like after about 25 minutes.  It is really golden in color.  I couldn’t wait to dig in but remembered I needed to add something else to make it even more delicious.

Well of course, the Gruyere cheese!!  How could I forget about that……

Just put the cheese on top and then stir it in till it melts.

And jut to add a bit more color add some chives on the top. I did not have fresh ones so I used dried instead.  If you need to add salt and pepper to taste.  I really didn’t need salt since the chicken stock had some salt in it.  I really enjoyed this pasta dish and look forward to making it again and again!!!

I give this recipe out of 4……

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