This is a great side dish but my children often eat it as an entree. They have also gotten to be such snobs about it they ask for the “parmigiano reggiano orzo.” It’s just fancy mac and cheese.
2 Tablespoons of Extra Virgin Olive Oil
1/2 Small onion, chopped
2 Cloves of Garlic, chopped
2 Cans of chicken stock (28 ounces total)
2 Cups of Orzo
1/2 Cup of grated Parmigiano Reggiano
Salt
Freshly ground pepper
Saute onions and garlic in olive oil (in a pot large enough for all ingredients). Add the stock and bring it all to a boil. Stir the orzo into the boiling stock and cover. Reduce the heat to a simmer and cook about 15 minutes. Stir every now and then to make sure it is not sticking. Stir in the cheese and season with salt and pepper. I like to garnish with scallions or parsley but the kids don’t like “that green stuff in there.”