I love picnics but I’m not a fan of picnic food because it’s usually cold and often the same things. But this Orzo with Parmesan is as good cold as it is served hot. I like to serve it alongside BBQ ribs, shredded pork sandwiches, or any other kind of meat. (Yes, I’m a meat girl. 🙂 ) It’s not hard to make but does require stirring. That’s way I always wait until I have a kid around willing to do that for me!
This dish pairs well with the oven baked ribs and the slow cooker shredded beef. It’s also great with a side of winter roasted veggies. Let picnic season begin!
Whole Wheat Orzo with Parmesan
Ingredients
- 1 Tablespoon butter
- 1 cup whole wheat orzo pasta
- 1 1/4 cups chicken broth
- 1 1/4 cups water
- 1/4 cup parmesan cheese
- 2 Tablespoons fresh basil chopped
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 4 teaspoons pine nuts
Instructions
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Heat oven to 350 ℉. Heat butter in a saucepan over medium heat. Add orzo and cook for 3 minutes, stirring constantly.
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Add broth and water. Bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 20-25 minutes.
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While orzo is cooking, roast the pine nuts. Spread the pine nuts on a baking sheet lined with parchment paper and bake for 3 minutes or until brown. Watch carefully or they will burn.
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Remove from heat. Stir in cheese, basil, salt, and pepper. Serve immediately with pine nuts sprinkled on top.
