I found this recipe on the Food Network’s site and it’s courtesy of Rachael Ray!

You will need:

• 2 T. extra virgin olive oil
• 1/2 small onion, chopped
• 2 cloves of garlic, chopped ( I used a little more because I heart garlic)
• 2 cans (14oz) chicken broth or vegetable stock
• 2 cups orzo pasta
• 1/2 cup grated Parmigiano or Romano
• salt & pepper to taste

Directions:  Preheat an 8 inch pot with a tight fitting cover over moderate heat.  Add oil, onion, and garlic and saute for 2-3 minutes.  Add broth to the pan and bring to a boil.  Stir in orzo and return broth to a boil.  Cover pot and reduce heat to simmer.  Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta is tender.  Remove lid and stir in cheese.  Season with salt and pepper to your taste. 

FW’s Confession:  I forgot to preheat the pot, so if you forget, it’s not a big deal.  Also, we omitted ALL salt because Coach doesn’t need any salt in his diet.  Oh, and I didn’t have cans of chicken broth so I used a chicken bouillion cube and 28 oz. of water.

November 19th, 2009 The FW Posted in Main Courses, Recipes | No Comments »

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