Prep 10 mins
Cook 20 mins
A nicely seasoned side dish which I particularly like as it has more substance than just orzo alone.
- Melt butter in a medium saucepan over medium heat; stir in the orzo and garlic and saute until the garlic is fragrant, about 30 seconds.
- Add the potatoes, carrots and onion to the pan and continue to cook and stir until the onion and carrot become tender (5-10 minutes).
- Season the mixture with the basil, oregano, salt and pepper (remember the parmesan will also add saltiness).
- Add the water to the pan and bring to a boil.
- Partially cover the pan, reduce heat to a simmer and cook about 12 minutes, or until the orzo is tender and the water is nearly completely absorbed (remove cover after 12 minutes if you need still to cook a good deal of liquid off).
- Stir in the parmesan cheese and serve immediately.
I like orzo recipes and this one is one of the best I tried. I used chicken stock instead of only water. The cooking method was perfect. After we finished eating, I noticed I forgot to add the parmesan. So I guess it would have made it even more yummy. I have leftovers, so we'll try not to forget the parmesan. Thanks FlemishMinx :) Made for I recommend tag game
This was a big hit tonight! Great mix of flavors and easy to put together. I agree with Pattikay that replacing the water with some stock would be good. Thsi is a great recipe that you can personalize by adding the seasonings you like! Thanks for sharing!
This was really good and easy to make! I made as written except for one goof up; I had 2 bowls of cheese sitting out and dumped the wrong one in so ended up adding about double the amount of cheese needed (1 cup for 2 servings!) so it was really creamy/cheesy! But it was still really good! Will make again...the right way! Made for Best of 2010 Cookbook Tag.