Orzo is my favorite pasta. I learned that today after looking for it in the grain section at the grocery store… where I found out it’s a grain-shaped pasta! Of course this means that traditional orzo is made with wheat, but I found a highly rated gluten-free option here.
This recipe is fast and delicious to even the most selective of palates (see: Rick). While I don’t have kids to test recipes on, Rick… kind of… counts in terms of food.
1 c orzo pasta
1/4 c butter (I used organic Earth Balance)
3 garlic cloves, minced
1/4 c Parmesan cheese, shredded
2 T milk (I used organic coconut milk)
2 T fresh parsley, chopped
1/2 t sea salt
1/2 t fresh black pepper, ground
- In a large pot, bring lightly salted water to boil. Add orzo to boiling water, stirring occasionally until cooked through, about ten minutes. Drain orzo and set aside.
- In a skillet, melt butter over medium-low heat. Add garlic and sauté until lightly browned, about 3-4 minutes.
- Stir orzo, Parmesan cheese, milk, parsley, sea salt, and pepper into garlic mixture.
- If desired, top servings with more fresh grated Parmesan.
I made it and it was eaten immediately. No leftovers for the fridge, folks! Although this would make a really good lunch at work, hot or cold.
Serves two for a main dish, four as a side.
Adapted from Parmesan Garlic Orzo.
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