Orzo With Garlic and Parmesan Cheese
Published July 18, 1989
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 cups water
Salt to taste
1 cup orzo, rice-shaped pasta
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon finely chopped garlic
½ teaspoon grated orange rind
¼ teaspoon red pepper flakes, optional
4 tablespoons finely chopped Italian parsley
4 tablespoons Parmesan or Pecorino grated cheese
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
21 grams carbs; 23 milligrams cholesterol; 250 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 1 gram fiber; 960 milligrams sodium; 7 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water to a boil in a saucepan and add salt. Add the orzo. Cook, stirring, about 10 minutes or until tender. Do not overcook. Reserve ¼ cup of the cooking liquid. Drain the orzo.
- Step 2
Meanwhile, heat the oil and butter in a saucepan. Add the garlic and cook briefly, stirring. Do not brown. Add the drained orzo, orange rind, pepper flakes, reserved cooking liquid, parsley, cheese and pepper. Toss well and serve immediately.
Private Notes
Comments
Delicious as is, or change up using chopped sweet onion, garlic, nebrodini mushrooms, a little chopped kale and peas with lemon zest instead of orange rind. Season with mint and oregano.
It doesn’t get much better than this, especially to accompany steak. We used low sodium chicken broth instead of water.
Nice side. Exchanged the orange for lemon because that's what I had in the fridge.
Mouth feel is like risotto in a only 15 minutes. Delicious! I used this as a base to add grilled vegetables.
It doesn’t get much better than this, especially to accompany steak. We used low sodium chicken broth instead of water.