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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.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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)
  • finely chopped fresh chives (for garnish)

Instructions

  1. In a 1- to 2-quart saucepan, bring the vegetable broth and 1/2 cup water to a simmer over medium-high heat.

  2. 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.

  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 soupy but will eventually 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