This Hearty Recipe For Orzo Was Passed Down From My Italian Grandmother; It’s Incredible.

Orzo pasta is the Italian word for barley. However, it's not made from barley at all, but rather from semolina, a course-ground flour made from durum wheat.

Ingredients

2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil

Directions

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Like rice and other pastas, Orzo makes a hearty addition to soups and works especially well in broth-base soups. Add about 1/2 cup dried Orzo for each 6 cups broth or other liquid in the soup. Add the Orzo 10 minutes before the end of cooking time and cook until tender.

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