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.
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