Parmesan and Basil Orzo

This side dish is delicious with pretty much everything. It's very fast and easy.

I've tweaked the cooking instructions to make it easier to cook the orzo without it overcooking or drying out.

 

 

 

 

 

 Ingredients

• 2 tablespoons butter (I always use real butter, not a substitute)
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth (low sodium)
• 1/2 cup grated Parmesan cheese (real cheese!)
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Directions

1. Melt butter in medium pot over medium-high heat (NOT a skillet! Using a pot will keep the liquid from boiling off. If your stove top tends to run hotter than most, do this on medium so the orzo doesn't burn). 
2. Stir in orzo, mix the orzo completely with the melted butter and saute until lightly browned, Stir the orzo frequently so it doesn't burn and browns evenly. (This should only take 5 min or less, if it's not browning that's ok, move onto the next step anyways. If it starts to burn, turn down the heat and move onto step 3).
3. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. (I usually use the entire 20 minutes, after about 15 min I check it, stirring once or twice to make sure it doesn't over cook. As soon as the liquid is all absorbed, it's done! Don't cook it for 20 minutes if the liquid is gone in 15.)
4. Mix in Parmesan cheese and basil. Season with salt and pepper. Enjoy!