This Cheesy Orzo comes together so fast with only three ingredients and is the perfect side dish!
Cheesy Orzo for Picky Eaters
When Nathan and I were first married, we ate this Cheesy Orzo all.the.time. This was back in the days when Nathan was a pickier eater than he is now. But this cheesy orzo was definitely within the range of acceptable foods and so we made and made it and made it some more. I even went out of the country for a full month and Nathan lived on it. Because in addition to being a picky eater, he is not the most amazing chef, but this is so easy that it fell well within his wheel house.
It’s a recipe from Rachel Ray, but it barely even counts as a recipe. It’s that easy.
Cheesy Orzo Tips
It’s three ingredients. But the first ingredient is pretty fundamental. You cook the orzo in chicken stock! So it gives it the best flavor and adds a creaminess to it that I honestly can’t totally explain or understand. Sooo good! And then at the end you just stir in some parmesan. We like to use chicken stock base so we can use exactly the amount we want and we always have on hand. With that, the dry orzo, and our endless supply of parmesan we have, we always have the ingredients to make it.
It’s simple, it’s easy, and it makes for the perfect side dish!
- 2 cups chicken stock
- 1 cup dry orzo
- 1/2 cup parmesan cheese grated
- Bring the orzo and chicken stock to a boil and then reduce to a simmer. Stir regularly and continue cooking until the chicken stock is completely absorbed, about 12 minutes.
- Stir in the parmesan cheese until completely melted. Serve immediately.
Need another great side dish?
Check out these Scalloped Potatoes from Brown Eyed Baker!
I’m in love with these Parmesan Roasted Asparagus from Nutmeg Nanny!
I can’t wait to try this Southern Fried Okra from Big Bear’s Wife!