Sorry, no picture today 🙂 You can, however, refer to yesterday’s picture of the runzabatta with a side of cheezy orzo (mixed with some corn)
- 2 shallots
- 2 cloves of minced garlic
- 2 1/2 cups chicken stock
- 2 cups orzo or enriched rice
- 1/2 cup parmesean cheese…. or you could branch out to almost any kind and it would be delicious
- salt and pepper to taste.
The method is simple: saute the shallots and garlic in olive oil til soft. Add the chicken stock and bring to a boil. Stir in the orzo, reduce heat and simmer for fifteen minutes or until liquid is absorbed. Mix in cheese and season to taste!
Matt and I really enjoyed this! Two cups made a lot, so I might consider halfing next time. I originially made it to accompany some coconut chicken over at Budget Bytes, one of my newest favorite food blogs! I also have a saute then simmer feature on my rice cooker, and i might consider trying that with this…. though Im nervous about that 🙂