*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Hi. I am the owner of this recipe and really wanted to measure out the ingredients. I ended up using 2 1/2 cups orzo, uncooked, 3 Tablespoons butter, fresh parsley (try basil if you like also) 3 tablespoons garlic (because I love garlic but adjust to your liking) 3-4 tablespoons milk and about 1/3 cup parmesan. Hope this helps out some. I was never one to really measure.
YUM! I used a bit more milk than called for b/c I wanted it creamier and less garlic just because I didn't want it to be too overpowering. This made a great side dish to our pork cutlets. I will be making this one again! Thanks for sharing. :)
This is a great recipe, but I made a few changes. I used about 1 Tblsp of dried parsley since I didn't have fresh. I added 1/3 cup parm cheese since we like it cheesy and when I boiled the orzo I added half a cup of chicken stock for flavor. At the end I zested a lemon and juiced half and added it. It came out amazing! :-) very happy. Will make again!
This recipe is delicious even though I alter the method somewhat. I love the look browning the orzo gives the final dish so I start with a couple tablespoons of butter in the pan and toss in the orzo and stir it around until some of the grains are slightly golden. I then toss in the garlic for about 30 seconds, stirring it around in the pan. Next I add the water (or some chicken broth if I have some in the refrigerator) to the pan, using only about a cup plus a splash. Close the lid and simmer until al dente. The pasta will absorb all the liquid with no need to drain. Each brand of pasta is different but I like to use the blue box variety and nine minutes is al dente and not starchy at all. So watch your pasta closely. Finish off by adding the milk (or cream) and freshly grated parmesan. I love the splash of color the chopped parsley gives this dish. Delicious simple side dish!
FIRST NOTE: there is a review correction from the submitter of this recipe. She said that the garlic should be 2 teaspoons NOT 2 TB. My DH and I loved this dish. I've tried a few orzo dishes that we liked but this hands down has been our favorite. I did not measure the milk I just added it until it had the consistency I was looking for. It paired very nicely with 'Simple Slow Roast Chicken' from AR and a tossed salad. Thanks leogrl for the recipe and your correction.
when I made this I just eyeballed the butter (country crock margerine)a big heaping tablespoon and I used 2 teaspoons of minced garlic (comes in a jar in liquid you store in the frig its the best without all the hassel). I also used a half cup of parmesan cheese (not fresh the kroger brand in the round plastic container and it still pulled in strings like fresh cheese)as well as a heaping tablespoon of dried parsley flakes (kroger brand) and a half a cup of vit D milk and it turned out fantastic!!! The reason I am writing this is just to say you dont have to go the expensive route to still get a great taste and I had all of these things in the house and didnt have to buy anything speacial this was a perfect size side dish for my 10 year old daughter and I. I served this with one large chicken breast cut in half and pounded coated with flower egg and galic and cheese croutons crushed (kroger brand) fried in the skillet with extra virgin olive oil (some things have to be the good stuff lol) would definately recamend this for a fast cheap and tasty side!!