Everyday Orzo is a simple, fantastic side dish that packs a fabulous flavor, with chicken stock, onions, garlic and gruyere cheese.
Happy Tuesday everyone! It’s Simply Delicious Tuesday here at The Slow Roasted Italian.
Today we are featuring Everyday Orzo, a simple fantastic side dish introduced to me by Mr. W’s aunt. It is the perfect accompaniment to the pork dish I will be sharing on Saturday! This orzo dish packs a fabulous flavor, with chicken stock, onions, garlic and gruyere (or your favorite-I like swiss, mozzarella or parmesan too) cheese.
Recipe from Simply Classic-The Junior League of Seattle 1993
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
- 4 tablespoons unsalted butter
- 1 cup onion, chopped or grated, if you do not want onion pieces
- 2 medium cloves garlic, minced (or grated, if you do not want garlic pieces)
- 2 1/2 cups reduced sodium chicken broth
- 1 pound orzo pasta, uncooked
- 1/2 cup Gruyere cheese, shredded
- 2 tablespoons. fresh chives, chopped
- salt and pepper to taste
- Melt butter in a large, heavy skillet over medium-low heat. Add onion and cook until soft but not browned, about 6 minutes. Add garlic and cook 2 minutes more.
- Meanwhile, in a medium saucepan or heated in the microwave, heat chicken stock to boiling.
- Add orzo to onion and garlic in skillet. Stir in hot chicken broth.
- Bring to a boil, cover and remove from heat. Let stand, without removing cover, until all liquid is absorbed, about 25 minutes. Stir in cheese until melted; add chives or chopped parsley and season with salt and pepper. Orzo will have a creamy consistency. Serve hot.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published October 2011
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.