Recipe: Orzo With Caramelized Onions And Asiago

ORZO WITH CARAMELIZED ONIONS AND ASIAGO

6 to 7 cups fat-free chicken broth
1 tablespoon extra-virgin olive oil
1 tablespoon margarine or butter
1 large coarsely chopped onion
Salt and freshly ground black pepper, to taste
3 cups orzo pasta, uncooked
1 cup grated Asiago cheese
1 cup cilantro leaves (reserve several leaves for garnish)

In a large pot, bring broth to a slow boil.

In a large nonstick skillet over medium heat, melt and combine oil and margarine or butter. Add onion and cook 5 minutes or until softened. Season lightly with salt and pepper.

Add orzo to the skillet and continue to cook until the orzo begins to brown slightly.

Carefully add the hot chicken stock to skillet. Bring to boil and cover. Turn off the heat and let stand 20 minutes. The orzo will absorb the liquid. If any liquid remains, continue to cook over low heat until it has been absorbed.

Stir in the cheese and cilantro. Garnish with reserved cilantro leaves.

Makes 8 servings
Source: Sharing the Vineyard Table: A Celebration Of Wine And Food From The Wente Vineyards Restaurant by Carolyn Wente and Kimball Jones