Rich, nutty & flavorful. Pair this up with grilled fish or chicken. Or with roasted meat & vegetables. In the time it takes to heat the grill and cook the rest of your meal, your Toasted Orzo with Parmesan is ready.
Gather up the ingredients for your Toasted Orzo with Parmesan.
- Vegetable stock or broth – Alternatively, chicken stock or broth would be good. If you happen to have some homemade chicken stock on standby, by all means use that.
- Water – I always use filtered or bottled water.
- Unsalted butter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. This way, you can better control the level of sodium in the final dish.
- Whole wheat orzo – For this presentation, I’ve chosen whole wheat orzo …DeLallo Organic to be exact. You decide what works for you. Since all orzo is not created equal, try to choose a product that is on the “hefty” side.
- Dry white wine – The high acidity helps brighten and balance the flavor. If you prefer to not use the wine, replace it with broth or stock.
- Salt & freshly ground black pepper
- Grated parmesan – Freshly grated. Especially for this dish, I grate my own from a block of aged Parmigiano Reggiano. The superior flavor shines through.
- Fresh chives – Finely chopped. Welcome addition of color, flavor & texture. Always preferred over the dried version.
- Add the broth and half-cup water to a medium size saucepan.
- Bring the mixture to a simmer over medium-high heat.
I love the way this dish comes together in one pan or pot. I use my LeCrueset dutch oven, but any medium-sized, heavy-duty saucepan or pot will work. Choose one that holds at least 3 quarts and has a tight-fitting lid.
- In a 3-quart heavy-duty saucepan or dutch oven, cook the butter over medium heat.
- Swirl the butter in the pan occasionally, until the butter turns golden-brown.
- It should have a nutty aroma.
- The process should take 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.
The process of browning or “toasting” the raw orzo in the browned butter adds a distinctive nutty flavor to the final dish.
- 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 soupy but will set up.
I was inspired to make this dish after coming across an old recipe from Fine Cooking, Orzo with Brown Butter and Parmesan. I honored the original recipe fairly well except for the fact that I wanted to make a vegetarian version for some family members. So I used vegetable stock instead of the suggested chicken broth. Either way would be delicious.
- Remove from the heat and stir the orzo.
- Season to taste with salt and a generous amount of pepper.
- Mix in the freshly grated Parmigiano Reggiano.
- Cover and let rest for 5 minutes.
- Serve right from the pot or transfer to a serving dish.
- Top with the chopped chives and additional grated Parmigiano Reggiano.
- Serve while piping hot.
For a large crowd, double or triple the recipe. You may want to make extra anyway …the leftovers heat up well. And are delicious.
Toasted Orzo with Parmesan…
Delicious served on the side or topped with your freshly grilled fish, chicken or veggies. Like with some Grilled Swordfish with Butter, Lemon & Caper Sauce, perhaps?
toasted orzo with parmesan
Adapted from Fine Cooking
Flavorful side dish pairs well with grilled meat or fish, roasted chicken, sautéed vegetables.
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)
- finely chopped fresh chives (for garnish)
Instructions
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In a 1- to 2-quart saucepan, bring the vegetable broth and 1/2 cup water to a simmer over medium-high heat.
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Meanwhile 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.
-
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 soupy but will eventually set up.
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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
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