Orzo pasta recipe with parmesan and basil - an easy dish for a delightful dinner party
|Orzo pasta with parmesan and basil is easy to prepare, delicious and goes with just about anything.|
I was recently given a book called “How to Host a Dinner Party” by author Corey Mintz. To be honest I thought it was going to be a dull and fussy how-to manual that would make hosting a dinner party seem a lot like assembling a gas barbeque. I read it on a flight home only because I forgot my novel in my checked luggage.
What a great surprise when the book turned out to be funny and practical. Even better, Mintz has a way of keeping you grounded, and reminds the reader that to host a delightful dinner party you don’t have to be a great cook, you just need to be “a great friend and a better planner.”
We host a lot of dinner parties and it’s still a good lesson, which brings me to this recipe for orzo with parmesan and basil.
This is a dish that appears at a lot of our family gatherings, especially in the summer.
It seems to go with just about anything, is easy to make and is a nice change from standard pasta dishes. It’s the sort of pasta that you serve as a side dish, like you would rice.
In fact, orzo looks a bit like rice which is how it got its name. Serve this with chicken, shrimp or scallops and a salad for an easy dinner party meal.
I have written the recipe as it appears in the book, Aces (the Best of Bridge series), but I do make it a little differently. I use kamut orzo instead of regular orzo (look in the natural food section of the grocery store). I dice a small onion and sauté that in the butter for a minute before adding the orzo. Sometimes I add a clove of garlic with the onion. The recipe is also delicious with a bit of feta added. And before serving I give it a squeeze of lemon juice and a bit of lemon zest. Chives are another tasty addition.
Orzo recipe with parmesan and basil
(From Aces - the Best of Bridge series)
- 3 Tbsp butter
- 1 ½ cups orzo pasta (I use kamut orzo)
- 3 cups stock (chicken or vegetable)
- ½ cup grated parmesan
- 6 Tbsp chopped fresh basil or 2 Tbsp prepared pesto or 1 ½ tsp dried basil
- Salt & pepper to taste
- Melt butter in a skillet over medium heat.
- Add orzo and sauté 2 min, stirring.
- Add stock and bring to a boil.
- Reduce heat, cover and simmer until pasta is tender and water is absorbed (about 20 minutes.)
- Stir in parmesan and basil and season with salt and pepper