Servings: 6 to 8 as a side dish
Similar in texture to risotto, this dish is simple yet rich.
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This is my "go to" recipe when I want something special. I have made it so many times over the years that it is now requested. It is always delicious as the original recipe stands.
I made this dish for my family and it was a hit. I did do a few things different after reading that people were having texture problems. I first made doubly sure the stock was reduced to 1 cup. I cooked the orzo for 7 minutes only and after draining it I put the pot with the orzo back on the hot burner while tossing the pasta just to dry it a bit more. I then added the rest of the ingredients. The orzo turned out al dente and there was no problem with soupiness.
I make this dish often because it is easy and tastes great. I don't generally use the full amount of chicken stock, so I have never had problem with it being soupy. Sometimes I use feta instead of parmesan and add some red bell peppers for color or pine nuts for texture. It's pretty versatile.
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