Recipe by FlemishMinx
A nicely seasoned side dish which I particularly like as it has more substance than just orzo alone.
Top Review by Boomette
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
- 2 tablespoons butter
- 1 cup orzo pasta, uncooked
- 2 teaspoons garlic, minced
- 2 cups raw potatoes, peeled and diced
- 1⁄2 cup raw carrot, sliced
- 1 onion, chopped
- 3⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- salt and pepper
- 3 cups water
- 1 cup parmesan cheese, freshly grated
Directions See How It's Made
- 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.