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toasted orzo with parmesan

toasted orzo with parmesan

Adapted from Fine Cooking

Flavorful side dish pairs well with grilled meat or fish, roasted chicken, sautéed vegetables.

Servings 4 servings
Author Rosemary Stelmach

Ingredients

  • 1 1/2 cups vegetable stock or broth (or chicken broth)
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1 cup whole wheat orzo
  • 1/3 cup dry white wine (or substitute with 1/3 cup broth)
  • coarse kosher salt & freshly ground black pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano (plus more for finishing)
  • thinly sliced fresh chives (for garnish)

Instructions

  1. In a 2-cup glass measuring cup, mix the vegetable broth and 1/2 cup water.  Place in the microwave to heat for 2 minutes on high.  Alternatively, in a 1- to 2-quart saucepan, bring the vegetable broth and 1/2 cup water to a simmer over medium-high heat.

  2. In a 3-quart heavy-duty saucepan or dutch oven, cook the butter over medium heat, swirling the pan occasionally, until the butter turns golden-brown and smells nutty, about 2 minutes.  Add the orzo and stir with a wooden spoon to coat well.  Cook until the orzo just begins to turn a light golden color, about 2 minutes.

  3. Pour in the wine and stir until absorbed for about 1 minute.  Add the heated broth mixture, stir, cover, and reduce the heat to low.  Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.

  4. Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano.  Cover and let rest 5 minutes.  Top with the chives and additional grated Parmigiano and serve.

Recipe Notes

Some possible variations:

  • Basil and toasted pine nuts
  • Sautéed mushrooms and thyme
  • Peas, mint and a squeeze of lemon