The end of summer is creeping ever closer. The days are slowly getting shorter, and though the evenings are still warm, you can feel the cold already. Even though the temperatures are still high, you know, somehow, that fall is just around the corner.
The best thing we can do these days is to savor every last drop of sunlight we can get, and revel in the final weeks of a beautiful, albeit strange, summer. Spend some time pool-side, take a walk in a local park, or write some goals for the upcoming months. Look forward to the beautiful change of color that autumn brings, and the perfect outdoor temperature that is neither too hot nor too cold. Perhaps you can take out all your favorite scarves, hats, gloves, and cozy sweaters too, and remember just how much you actually do like wearing more than a light t-shirt and shorts. Fall is a good time to take up baking and fill your kitchen with smells like vanilla, pumpkin, caramel, and fresh bread.
Colder temps mean that we can start using the oven without considering that we’ll have to stand in front of it for hours. We can make our favorite stick-to-your-ribs comfort foods and eat them without feeling guilty. This is definitely one of those dishes. “Orzo” is Italian for barley, because of how much this rice-shaped pasta resembles the grain. This dish does not disappoint in the comfort-food category. Feel free to add chicken and vegetables to make it a hearty main course, or serve it as written for a side dish along with chicken or fish. The butter makes a luscious, creamy sauce that combines smoothly with the chicken-flavored broth. The red pepper flakes give it the perfect amount of heat and the Parmesan and basil add even more delicious, savory goodness.
This recipe is my own and can be shared among 4 to 6 people.
Ingredients for Orzo with Parmesan and Basil:
1 cup uncooked orzo pasta or pearl couscous
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1/2 cup grated Parmesan cheese
2 teaspoons dried basil
1/8 teaspoon crushed red pepper flakes
Thinly sliced fresh basil, optional
In a large cast-iron or other heavy skillet, sauté orzo in butter until lightly browned, 3-5 minutes.
Stir in broth.
Bring to a boil.
Reduce heat; cover and simmer until liquid is absorbed.
Reduce heat; cover and simmer until liquid is absorbed and orzo is tender, 10-15 minutes.
Stir in the cheese, red pepper flakes, basil and pepper.
If desired, top with some more fresh basil. (Hey, why not?)
It’s that simple!
