Cheesy Orzo

This is one of Matt's favorite side dishes. It is really easy and a great substitute for rice or potatoes.

Cheesy Orzo - (Rachael Ray, Link)

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 small onion, chopped
• 2 cloves garlic, chopped
• 2 cans (14 ounces) chicken or vegetable broth or stock
• 2 cups orzo pasta (enriched rice may be substituted)
• 1/2 cup grated Parmigiano or Romano
• Salt and freshly ground black pepper

Directions

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 broth to the pan and bring to a boil. Stir in orzo and return broth 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. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more

Notes:

1. I was able to find really good orzo. It is thick and looks about two time the size of a grain of rice. It was from a bulk buy though. I have bought barilla brand before but it is smaller and I don't like it as much. Hopefully you can find one you like at your stores.

2. I don't use the olive oil for my onions and garlic.

3. It serves our family of three eaters with left overs for Matt to take to work.