Hi Alex, Did you use the fast cooking rice or long grain rice that take longer to cook? I always use the "minute rice"kind of rice. Would this work in your recipe? Donald in Canada ----- Original Message ----- From: "Alex Hall" <[email protected]> To: <[email protected]> Sent: Saturday, October 22, 2011 6:22 PM Subject: [CnD] cheesy orzo (or rice)
Hi all, We had this tonight along with some chicken, but it could probably go with just about anything, and it's so simple that even I could make it... maybe. INGREDIENTS 2 cups orzo or rice (your choice, it makes about the same amount 1 onion, finely diced 3 cloves garlic, finely chopped 1/2 cup parmesan cheese, grated 4 cups chicken broth pinch of salt olive oil PROCEDURE 1. Put some olive oil, the salt, the garlic, and the onion in a pot and saute them on medium-low heat until the onion starts to get soft, about 5 minutes. 2. Add the orzo (or rice) and mix it around to coat it in the onion-garlic-oil mix. Add the chicken broth. Cover, then bring to a boil. Turn heat down and let simmer, about 5 minutes, or until the orzo (or rice) is done cooking. There should be very little liquid left in the pot at this point. 3. Add the cheese, not all at once; stir after each addition and taste, adding more cheese if desired. You may need more than 1/2 cup, depending on your preference. NOTE: you can cut this in half easily; just use 1 cup orzo or rice and 2 cups chicken broth, adjusting onion and garlic as desired. Have a great day, Alex (msg sent from BrailleNote [email protected]; http://www.facebook.com/mehgcap _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
