Recipe: Fall Orzo Pilaf and Orzo Parmesan Pilaf

Marla: What you describe is a recipe for Orzo Pilaf. Here I am including a few recipes for your selection:

Fall Orzo Pilaf

This quick and easy pilaf blends perfectly with all the traditional flavors of Thanksgiving. Using orzo instead of rice not only cuts your cooking time considerably, but makes for a lighter feeling pilaf which balances well with the heavier side dishes traditionally served for Thanksgiving.

1/4 cup butter, divided
1/4 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
2 minced garlic cloves
3 cups orzo
2 cups turkey or chicken stock or low sodium chicken broth
3 cups water
1 teaspoon salt
1 teaspoon poultry seasoning

Melt half of the butter in a large heavy saucepan over medium high heat. Add the onion and saut for five minutes. Add the carrots, celery, and garlic and saut for 3 minutes more. Add the remaining butter and the orzo and cook for a few minutes more, stirring frequently to coat the orzo with the butter. Add the remaining ingredients and bring to a boil over high heat. Cover and reduce the heat to low. Simmer for 15-20 minutes, or until almost all the liquid has been absorbed and the orzo is tender. Remove from the heat and let stand covered for 5-10 minutes before serving.

Makes 8 Servings.

Orzo Parmesan Pilaf

3 1/4 cups (or more) chicken broth
1 pound orzo (rice-shaped pasta)
3 green onions, thinly sliced
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1/2 cup pistachios

Bring 3 1/4 cups broth to boil in large saucepan over medium-high heat. Stir in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat.
Add green onions, pistachios and cheese and stir to blend. Season pilaf with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Serve hot. Serves 6.