| Recipe: |
1 tablespoons extra-virgin olive oil
1/2 small onion, chopped
2 cloves garlic, chopped
14 oz. chicken stock
1 c. orzo (in the Mexican food aisle here; also called melon seed pasta)
1/4 cup grated Parmigiano or Romano
Salt and freshly ground black pepper
Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add orzo and saute for a few more minutes. Add broth to the pan and bring to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste.
Slightly altered from Rachel Ray on the Food Network |
