This is a great side-dish to make on a weeknight. It’s quick and it’s tasty. I really enjoyed it when I made it the first night, and it was even terrific for lunch the next day. The consistency wasn’t perfect the next day, but I actually enjoyed the flavor a little more. I used the microwave to heat it up for lunch. If you’re going to do this, add a little water or broth to the orzo to keep it moist while it’s heating.
Next time I make this I might squeeze some fresh lemon juice into the orzo. I think it will give it an extra little punch! This photo is of lunchtime, reheated orzo. It’s creamier when it’s first made.
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Orzo with Herbs
Recipe adapted from Food Network Magazine
2 cups orzo
splash of olive oil
2 cups chicken broth
handful of chopped dill
handful of chopped parsley
1/2 cup Parmesan cheese and more for serving
Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/2 cup grated Parmesan. Serve with extra Parmesan on top, if desired.
Yield: 4 servings
Two years ago: Weeknight White Chicken Chili