Post by *Shorty* on Feb 18, 2006 23:39:03 GMT -5
RR says this makes 4 servings. I thought this mad A LOT.
2 TBSP extra virgin olive oil
1/2 small onion, chopped
2 cloves garlic, chopped (I just use my garlic press to mince it)
2 cans (14 ounces each) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano Reggiano or Romano cheese
salt and fresh ground black pepper
Preheat an 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute 2 or 3 minutes. Add broth and bring to a boil. Stir in orzo and return to a boil. Cover and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Then stir in cheese and season with salt and pepper to taste. To add even more flavor, stir in your favorite fresh herbs finely chopped.
2 TBSP extra virgin olive oil
1/2 small onion, chopped
2 cloves garlic, chopped (I just use my garlic press to mince it)
2 cans (14 ounces each) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano Reggiano or Romano cheese
salt and fresh ground black pepper
Preheat an 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute 2 or 3 minutes. Add broth and bring to a boil. Stir in orzo and return to a boil. Cover and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Then stir in cheese and season with salt and pepper to taste. To add even more flavor, stir in your favorite fresh herbs finely chopped.
