We all know that I’m obsessed with making rices and different combinations, but this one, so simple yet so fresh! This dish convinced me last week that I must get on growing own herbs. I’ve already been to the greenhouse down the street to check out what they have and I’m doing my research on how to care for these plants because let me tell you, I kill any plant or flower that comes into this home. If my husband doesn’t water it, it dies. However I’m destined to do this because I believe the fresh basil really made this rice dish! It’s combining two of my favorite flavors!
My daughter ate this two nights in a row, she is the pickiest kid I know and I was so happy she ate something fresh and not out of a box! I’ll be making this again very soon. Stay tuned because next month I bring this side dish together with something that will knock your socks off!
1 1/2 cups of uncooked orzo
2 cups of chicken broth
1 cup of water
3/4 cup of grated Parmesan Cheese
3-4 tbsp. of fresh basil
2 tbsp. of margarine
1/2 tsp. garlic powder
Salt & Pepper
What to do:
Drop the margarine in a large saute pan and let it melt. Pour in the orzo. Mix it around and allow it to toast for a few minutes, be sure to keep moving the orzo around with the melt.
Slowly pour in the chicken broth. Continue to stir. Slowly poor in the water. Continue to Stir. Bring to a boil.
Lower the heat, cover and simmer for 20 minutes or until the liquid has absorbed. Remove from heat, stir in basil and Parmesan until the cheese is melted. Season with salt, pepper and garlic powder to your liking.