This recipe is adapted from the All New Complete Cooking Light Cookbook.
1 tablespoon unsalted butter
1 cup uncooked orzo
1 1/4 cups vegetable broth
1 1/4 cups water
1/4 cup grated parmesan cheese
2 tsp dried basil
1/4 tsp kosher salt
1/4 tsp ground black pepper
4 teaspoons pine nuts, toasted
1 tablespoon unsalted butter
1 cup uncooked orzo
1 1/4 cups vegetable broth
1 1/4 cups water
1/4 cup grated parmesan cheese
2 tsp dried basil
1/4 tsp kosher salt
1/4 tsp ground black pepper
4 teaspoons pine nuts, toasted
- Heat butter in a medium sized saucepan over medium heat. Add orzo, cook 3 minutes, stirring constantly. Stir in broth and water and bring to a boil. Reduce heat and allow to simmer until the liquid is absorbed and the orzo is done, about 15 minutes.
- Remove orzo from heat, add parmesan cheese, basil, salt, and pepper. Stir until completely incorporated. Sprinkle with pine nuts and serve.
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