Ingredients

How to make it

  • Cook the Orzo a day ahead in salted water for about 10-12 minutes, or until barely tender. Drain and rinse in cold water. Drain again. Store in covered bowl in fridge.
  • Next day, melt butter in a skillet, add the orzo and heat. Add chicken stock (just enough to moisten orzo) and stir in the cheese. Add salt & pepper. Before serving, reheat until hot and add more stock and cheese to keep it moist.
  • Toss with parsley and serve.
  • Can be garnished with cooked mushrooms or green onions.

Reviews & Comments 6

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    " It was excellent "
    trigger ate it and said...
    This recipe would make a great side for any meal or it would be great just by itself.

    Five forks
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  • sas 6 years ago
    I have to make this tonight. I just love orzo and this is so simple and fresh.
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    " It was not good "
    babyblu927 ate it and said...
    i loved this recipe. i rated it but hit the button to soon and it only rated it a 2 but in reality it's more like a 4.5
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    " It was excellent "
    jimrug1 ate it and said...
    I like this recipe. It is good on it's own and lends itself to many possibile modifications... Thanks ........ Jim
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  • wynnebaer 6 years ago
    A nice dish....Thanks.....:)
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    " It was excellent "
    invisiblechef ate it and said...
    I love this with chanterelles!
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