Greetings from the long lost blogger 🙂
It has been REALLY cold here in Michigan. Last week we were down to -25 with the wind chill. It’s been a really strange Fall and Winter so far. We had a wind storm that whipped through the area leaving hundreds of downed trees and power lines. We lost power for 3 days, but thankfully didn’t have any structural damage. We’ve had a LOT of snow and ice. The kids have had school cancelled more times than has been allotted for the whole year.
Today, however it is a balmy 33 degrees!
We’ve eaten a lot of our favorite recipes lately without much experimenting with new ones. The one I have to share with you today has become an instant favorite with the whole family. It is easy to make and uses ingredients I always have on hand. Give it a try and come back to let me know what you think!
I love the little orzo pasta. In this recipe it makes a delicious side dish. It can also be used in soups, casseroles, etc. It cooks up fast and is a great alternative to rice.
- 1 Tbsp olive oil
- 2 cloves chopped garlic
- 1½ Tbsp minced onion
- 1 cup orzo pasta, dry
- 1¼ cup chicken broth
- 1 Tbsp basil
- 1 tsp garlic salt (I like Lowry's)
- 1 tbsp Parmesan cheese
- Heat oil in a skillet over medium high heat. Saute garlic and onion until soft.
- Add orzo and stir for about 2 minutes or until toasted.
- Add broth, basil, and garlic salt and bring to a boil.
- Continue stirring occasionally until orzo is tender and liquid is absorbed, about 15-20 min.
- Stir in Parmesan cheese and serve.