So I was originally going to do Recipe of the Week, which turned into Month, and now it's more of a quarterly effort. Whatevs, I'm still sharing a recipe every now and then.
This time - it's Creamy Parmesan Orzo. The title would lead you to believe I'm sharing a fatty fatty 2x4 recipe with you. BUT WAIT! It's from Cooking Light (and slightly modified). So it's actually pretty damn healthy for you!
Creamy Parmesan Orzo
1 c. orzo
1 tbsp butter
1 1/4 c. less sodium, fat free chicken broth
1 1/4 c. water
1/4 c. Parmesan cheese
2 tbsp basil
4 oz. mushrooms, roughly chopped (can be omitted if you hate on fungus)
Salt & Pepper
Place butter in a medium pot and let melt. Add orzo & mushrooms and "toast" for a few minutes (stir constantly or it will burn a little), about 3 minutes.
Add water & broth and bring to a boil.
Reduce heat to a simmer and let cook for 15 mins (or until orzo is done). Somehow, magically, the water & broth mix w/ the cooked orzo and it looks like you've added some kind of creamy concoction, but you haven't.
Once orzo is cooked, remove from heat and stir in Parmesan cheese and basil. Add a little salt & pepper to taste.
Obviously, if you don't want mushrooms - just don't add them.
This is a really fun side dish. SUPER easy. Unlike most recipes it really does, like it says, take less than 20 mins to make. We've played around with it, added bacon, taken out the basil, etc. You can really do with it whatever you want, but it's a nice base to start with. Great side dish and if you add enough goodies to it, it's a great meal in itself!