I’ve eaten orzo a few times in salads, but I don’t think I’ve ever had it as a pasta dish. I was slogging through the grocery store a couple of weekends ago, and tossed a box of orzo into the cart. Nothing fancy – just the Market Basket store brand orzo.
The recipe is simplicity itself.
- 1 C orzo
- 3 T butter
- 2 C grated parmesan (I’d capitalize it to Parmesan, but it was from Wisconsin, not Parma)
- Salt & Pepper to taste
- Grate the parmesan
- Boil some water
- Stir the orzo into the boiling water, and bring it back to a boil
- Turn down to a gentle boil
When the orzo is “done” per your definition of what constitutes pasta done-ness, drain it, and put it back in the pan with the butter until the butter is all melted, then stir in the cheese until it’s all melted. Grind in some pepper (salt is very likely not needed), and serve.
Some chopped fresh parsley would have been nice, but I didn’t have any. Maybe next time.