Saturday, March 27, 2010

Orzo with Parmesan and Herb de Provence

This is one of my favorite side dishes to have with dinner. My mom stumbled across this recipe sometime last year on and we have been making it ever since. The original recipe called for fresh basil, but I felt it would taste better if I used my favorite seasoning Herb de Provence. If you do not have any of that on hand you could always use Italian seasoning or use fresh basil like the original recipe called for. Enjoy

Orzo with Parmesan and Basil

2 Tbsp butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
½ cup grated parmesan cheese
3 Tbsp Herb de Provence (or more if desired)
Salt and pepper to taste
Melt butter in a heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned. Stir in Chicken broth and bring to a boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes. Mix in parmesan cheese and Herb de Provence. Season with salt and pepper and serve.
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