Orzo with Lemon, Garlic, Parmigiano and Herbs

Orzo (barley in Italian) is a pasta that’s similar in size and shape to rice. Orzo is used traditionally in soups, but this versatile pasta has been widely adapted by chefs in Italy and America for main courses and side dishes. Click here for other recipes using orzo.

Serves 6 (as a side dish)
recipe from Fine Cooking

3 tablespoons fresh lemon juice
3 medium cloves garlic, finely chopped
3 cups low salt chicken broth
5 tablespoons unsalted butter, cut into 5 pieces
500g orzo
1/2 cup grated Parmigiano Reggiano, more for sprinkling
1/4 cup chopped fresh flat leaf parsley
2 teaspoons fresh thyme leaves, lightly chopped
freshly ground black pepper

Combine the lemon juice, garlic and a generous pinch of salt in a small bowl and set aside. Bring a large pot of salted water to a boil over high heat. Meanwhile, put the chicken broth in a saucepan and bring to a boil over medium high heat. Boil until the broth has reduced to 1 cup (20-30 minutes). Reduce to low heat. Add the lemon garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente (8 minutes). Drain and immediately toss with the broth mixture. Add the 1/2 cup of Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkle with additional Parmigiano.

The Culinary Chase’s Note: I love the velvety smooth texture of orzo. If you have any leftovers, toss in some grilled vegetables such as bell peppers, asparagus, zucchini etc. to create your own pasta salad! You can also use orzo as a substitute for arborio rice when making risotto.