this is absolutely dead easy, tastes absolutely wonderful, and doubles as grown-up food if you have someone to impress or you want something fancier than mac and cheese (or if you just can't find the mac and cheese, as was the case tonight.) it's from How to Cook Everything, Mark Bittman.
2 tbs butter (preferred) or olive oil
1 small onion, minced (green onions work fine too. and it would probably be just fine sans onions; in fact, i can't remember if Jeni even put onions in at all the other night)
3 cups stock (beef, chicken, or vegetable (i'm dying to try this with a good mushroom stock)), plus 1/2 cup more if needed
1 1/2 cups orzo (look in the pasta section, if you're a heathen like me and you didn't actually know what orzo looked like until you made this. it looks like rice, and lives with the pasta)
salt and pepper to taste
1 cup parmesan cheese (and, for the love of what's holy, not the stuff out of the green can)
1/2 cup minced fresh parsley (this would definitely add to it, but it's something we keep skipping)
1. heat the butter on medium in a saucepan until melted. add the onion (or, if you're like me, 3 or 4 cloves roughly chopped garlic) and cook, stirring, until translucent.
2. add the orzo to the onion and stir once or twice. dump in all of the stock. season with salt and pepper if you want. cover and reduce heat to med-low.
3. cook, stirring every few minutes to prevent sticking, until the liquid is absorbed and pasta is tender, about 15 minutes. in the absolutely unlikely event that it's not done after the liquid is absorbed, add about a half cup more and cook, tasting until done. you want all the liquid to be cooked off. stir in half the parmesan (i really want to try this with cheddar) and the parsley. serve with more parm at the table.
this reheats well and makes excellent leftovers. it travels well if you pack your lunch for work or school.
i need a cooking userpic...