Tuesday, February 6, 2007

Cheesy Orzo

2 tbsp extra-virgin olive oil
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 oz.) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 grated Parmesan
Salt and freshly ground black pepper

Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add onion and garlic and saute for 2-3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta is tender. Remove lid and stir in cheese. Season with salt and pepper to taste (careful with the salt... the broth will have some and so will the cheese). Garnish with fresh herbs

This is a 30 minute meals recipe from Rachel Ray.

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