Prep 3 mins
Cook 20 mins
My absolutely favorite go-to dish when there is nothing to eat for dinner and I want something delicious and satisfying. It also can be easily doubled and tripled to infinity and served as a side dish. Try adding some shredded cooked beef roast with all the extra juices and the leftover veggies. My dad always liked to sprinkle on some parmesan cheese on top but I prefer a squeeze or two of fresh lemon juice. Have some fun adding your own favorite touches!
- 1⁄2 cup orzo pasta
- 1 (15 ounce) can beef broth or 1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth
- 1⁄4 cup water
- 1 teaspoon sea salt
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup finely sliced carrot (optional)
- Bring broth, water, butter, salt and pepper to a simmer.
- Add carrots and cook for 5 minutes. If not using carrots skip this step.
- Stir in orzo and allow to cook uncovered over medium-low heat for 20 minutes. Stir occasionally to prevent clumping of the pasta.
- If you are adding any extras like cooked meat, onions or other vegetables, add during the last five minutes of cooking in order to heat them through. Pour into a big bowl and dig in!
This has turned out to be our favorite go-to meal! We've made it with a variety of veggies, chicken, sausage, shrimp...so yummy and filling, especially on cold winter nights. Highly recommend!
This was very rich and definitely a warm belly comfort food. 3 out of 4 kids liked it. DH didn't like it, but he doesn't like creamy dishes like this. I thought it was a bit on the salty side, so I would suggest using a low-sodium broth or stock in the future. This is a very versatile recipe and could be made into many different ways to suit your tastes. Made and Reviewed for PAC Fall 2008.