Quick, gourmet orzo pilaf made with chicken broth, asiago, and plenty of garlic is a creamy alternative that you'll make over and over again. Great with chicken and roasted veggies.
3 cups low-sodium chicken broth
3/4 pound uncooked orzo pasta
5 cloves garlic, minced
1 cup grated Asiago cheese
salt and pepper, to taste
Bring the chicken broth to a rolling boil in a saucepan over medium-high heat.
Add the orzo and minced garlic. Reduce the heat to a simmer and let the orzo cook, uncovered, for 8 minutes, stirring occasionally, until the liquid is mostly gone.
Stir the Asiago into the orzo. Turn the heat off, leaving the pan on the burner. Let the orzo sit until the cheese has melted. Season to taste with salt and pepper. Serve immediately.
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reviews & comments
August 5, 2008
I follow the recipe and it is perfect! I have served it to guests many times and I always get rave reviews. A+++ side dish!
February 15, 2008
I went by Kristen's review and used Parmesan cheese that I had on hand. It came out delicious. The garlic is absolutely not overpowering. I added some fresh Thyme while Orzo was cooking. It gave the dish a nice flavor.
August 23, 2006
Couldn't be easier to make! Make sure you stir while it's boiling or the orzo will stick to the bottom of the pan. I made mine with vegetable broth instead of chicken and parmesan cheese instead of asiago, and it was yummy!