Creamy Parmesan Orzo

I've noticed that I am a one pan type of girl when it comes to cooking.  Casseroles and pasta dishes seem to be my go-to items.  When I do prepare meals that have different components I seem to find lots of great protein and vegetable recipes, but I need to acquire a few more starch recipes.  I came across Cooking Light's Creamy Parmesan Orzo from March 2004 during my quest to purge my extensive magazine collection.  It seemed as simple as they come, so I gave it a try.

Creamy Parmesan Orzo
Adapted from Cooking Light, March 2004

Ingredients

• 1 tablespoon butter
• 1 cup orzo
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 1/4 cups water
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 teaspoons pine nuts, toasted

Preparation

• Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.

Nutritional Info Per Serving

Calories: 236
Calories from fat: 24%
Fat: 6.4g
Saturated fat: 3.2g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.8g
Protein: 9.9g
Carbohydrate: 34.8g
Fiber: 1.7g
Cholesterol: 12mg
Iron: 1.8mg
Sodium: 412mg
Calcium: 82mg

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly.

Stir in broth and water; bring to a boil.

Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes).

Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately. (I omitted the basil and pine nuts because I did not have any on hand.)

In one week, I have made CL's Creamy Parmesan Orzo three times!  I initially served it with rosemary lemon chicken kabobs and the Green Beans and Red Onion with Warm Mustard Vinaigrette recipe from my last post.  This pasta side dish is fantastic, it doesn't call for very much cheese, but the flavor of the Parmesan comes through sharply.  We enjoyed it so much the first time that we experimented two days later with whole wheat orzo, and it was just as tasty.  When my parents flew into town from Chicago for cousin Timmy's wedding, I made this a third time because I knew they would love it.  CL's Creamy Parmesan Orzo would compliment any main dish well; steaks, burgers, grilled fish or chicken would all benefit from being served along this delicious side.

-Heather