Recipe By DODIEPAJER
Rating
Published Apr 10th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 298.6

This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!

Recipe Ingredients

  • 2 tablespoons butter
  • 1 cup uncooked orzo pasta
  • 1 (14.5 ounce) can chicken broth
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh basil
  • salt and pepper to taste
  • 2 tablespoons chopped fresh basil

Cooking Directions

  1. 1 Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
  2. 2 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.
  3. 3 Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Nutrition Facts

  • Calories 298.6
  • Carbohydrate 42.2 g
  • Cholesterol 24.1 mg
  • Fat 9.4 g
  • Fiber 1.8 g
  • Protein 11.6 g
  • Saturated Fat 5.6 g
  • Sodium 196.7 mg
  • Sugar 2.4 g

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Reviews

  1. Very good recipe with marvelous flavor. I did note that I needed a 1/2 can more of chicken broth to finish cooking the orzo. Served with Roasted Chicken and a Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette from this site.
  2. IMO I didn't think this recipe was anything special. I followed the recipe as stated and even used fresh basil from my garden. I won't make again.
  3. Hubby said, "Too much cheese"--yet cleaned his plate. I thought it was SO good, and wished he WOULD have left it on his plate so I could have ate it since I only made enough for two servings. Just delicious.
  4. Love, love LOVE this recipe!!! I'm so excited to have come across this one. It's such an easy recipe to prepare and the result is a restaurant quality dish that your family and friends will be impressed with. I used freshly grated parmesan cheese and fresh basil and it was heavenly! Such a fantastic flavor! - Read more ...
  5. I served this with Easy Focaccia from this website and a salad, and it was a perfect meal. The only things I added were about 1/2 cup sour cream and 1 cup shredded cheddar cheese, because we like the extra tang. I also sprinkled extra parmesan on top and dotted it with butter.
  6. I loved this recipe! I made a few changes, but I feel certain, that it would be delicious just as it is written. I used part butter and part olive oil and I sauted minced garlic with the orzo. I then added crushed red pepper flakes and a pinch of nutmeg and a good bit - Read more ...
  7. easy, pretty, and delicious! i used it as a side for salmon. I also added a chopped tomato and pine nuts after the broth was absorbed. I kept some extra chicken broth heated so that i could mix right before serving (the mix tends to dry out over time... so if you don't serve it - Read more ...
  8. This is one of the most perfect side dishes I have ever made. I do what the recipe states except I do not add any basil. While the orzo is cooking in the chicken broth I saute 8 oz of sliced mushrooms in olive oil, set aside in a bowl and then saute an entire - Read more ...
  9. This is a yummy recipe! My husband was really impressed. However I had two concerns...it only took about 7 minutes before all the liquid was absorbed. Do not leave it unattended on the stove or it might scorch. Also this must be served immediately or it gets very clumpy and hard to spoon out of - Read more ...
  10. Easy to prepare and a nice taste. I used a whole box of orzo which was about triple the recipe. I also used the buillion cubes/water instead of the canned broth and less cheese. I liked the taste and it went well with fish or chicken.
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