Everyday Orzo

By Foodiewife

Ingredients

• 4 tablespoons butter
• 1 small onion, chopped (I used a combination of onion & shallots)
• 3 medium cloves garlic, minced
• 2-1/2 cups chicken stock
• 2 cups orzo pasta, uncooked
• 1/2 cup Gruyere cheese, shredded (don't substitute)
• 2 tablespoons fresh chives, chopped
• salt and pepper to taste

Details

Adapted from thecuttingedgeofordinary.blogspot.com

Preparation

Step 1

Melt butter in a large, heavy skillet over medium-low heat. Add onion and cook until soft but not browned, about 6 minutes. Add garlic and cook 2 minutes more. Meanwhile, in a medium saucepan, heat chicken stock just until it begins to boil.

Add orzo to onion and garlic in skillet. Stir in hot chicken stock, bring to a boil, cover and remove from heat. Let stand, without removing cover, until all liquid is absorbed, about 25 minutes. Stir in cheese until melted. (If your cheese doesn't melt right away, just heat up the orzo over low flame a bit to get it to melt quicker); add chives and season with salt and pepper. Orzo will have a creamy consistency. Serve hot.