everyday orzo


  • 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)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s