This is by far the best orzo recipe that I have made using orzo – that wonderful pasta that looks much like rice. Try this as a side dish for chicken parmesan or as a main dish.
For a serving of 4
- 1 tablespoon olive oil
- 2 cups rinsed, sliced and clean portabella (use less or more as desired)
- 4 garlic cloves minced or finely chopped
- 2 tablespoons butter
- 1 cup uncooked orzo pasta
- 1 (14.5 ounce) can chicken broth
- 1/2 cup grated Parmesan cheese (using Kraft grated rather than deli fresh provides the best texture)
- 1/4 cup chopped fresh basil
- salt and pepper to taste
- 2 tablespoons chopped fresh basil
Saute mushrooms in olive oil, add fresh garlic about 5 minutes before mushrooms are done and set aside mixture. Melt butter in non-stick deep skillet over medium-high heat. Stir in orzo and saute until lightly browned, this gives the orzo a nutty flavor. Stir in chicken broth and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes. Mix in Parmesan cheese, mushrooms and fresh basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs if desired.
Fresh basil provides a rich flavor. I recommed adding that ingredient at the end of the instructions, however if you prefer it cooked a little more, you can add it to the mushrooms once the mushrooms have begun to reduce. I would suggest cooking the basil no more than 10 minutes for the best flavor.
I hope you love this one!
BeautyTrix 