Orzo with Parmesan and Basil


Wow, sometimes it’s the most simple recipes that turn out the best.  I knew while the aroma was filling my kitchen, that this recipe would turn out beautifully.  Between the chicken stock, orzo, fresh basil, and the Parmesan, this is just wonderful!  It’s hard to stop eating it even though it does not have MSG.  This is how Rice a Roni should be done!  No preservatives and barely any more work than a boxed meal.  *If you want whole wheat orzo, they have it at certain stores.  In the past, I’ve found it at Whole Foods.  Enjoy! 


  • 2 tablespoons butter

  • 1 cup uncooked orzo pasta

  • 1 (14.5 ounce) can chicken broth (or homemade or from bouillon)

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup chopped fresh basil

  • salt and pepper to taste

  • 2 tablespoons chopped fresh basil


  1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. (WATCH IT, YOU DON’T WANT TO BURN IT, JUST BROWN IT).
  2. Slowly stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
  3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
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