Orzo with Parmesan and Basil

Orzo with Parmesan and Basil

1,166 Reviews 56 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  DODIEPAJER

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

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

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Reviews (1,166)

Rate This Recipe
Lora
375

Lora

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 bag, maybe 10 oz of baby spinach in olive oil for maybe 30 seconds and then when the orzo is done cooking I mix it altogether and add the parm cheese. I make this with any meat and it is always LOVED.

Crystal S
305

Crystal S

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.

naples34102
274

naples34102

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 299 cal
  • 15%
  • Fat
  • 9.4 g
  • 15%
  • Carbs
  • 42.2 g
  • 14%
  • Protein
  • 11.6 g
  • 23%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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