- 4 tablespoons butter
- 1 cup onion, chopped
- 2 medium cloves garlic, minced
- 2-1/2 cups chicken stock
- 2 cups orzo pasta, uncooked
- 1/2 cup Gruyere cheese, shredded
- 2 tablespoons fresh chives, chopped
- salt and pepper to taste
- wedge of fresh lemon (optional and use sparingly or to taste)
Melt butter in a large, heavy skillet over medium-low heat. Add onion and cook until soft but not browned, about 6 minutes. Add garlic and cook 2 minutes more. Meanwhile, in a medium saucepan, heat chicken stock just until it begins to boil.
Add orzo to onion and garlic in skillet. Stir in hot chicken stock, bring to a boil, cover and remove from heat. Let stand, without removing cover, until all liquid is absorbed, about 25 minutes. Stir in cheese until melted (usually need to heat up the orzo over low flame to get the cheese to melt quicker); add chives and season with salt and pepper and fresh squeezed lemon juice (if desired). Orzo will have a creamy consistency. Serve hot.
Source: Lemons and Lavendar (recipe adapted from Simply Classic, a cookbook from the Junior League of Seattle)