From Cooking Light Magazine, March 2004.
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted
Heat butter in a medium saucepan over medium heat. Add orzo and cook 3 minutes, stirring constantly. Stir in broth and water and bring to a boil. Reduce heat and simmer until liquid is absorbed and orzo is cooked through (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.
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