Recipes: Basil Lemon Parmesan Orzo

In my most recent hajj to Mecca (trip to Whole Foods), I bought an adorable little basil plant. To say I lack a green thumb would be an understatement, so I wanted to use as much basil as I can in case the little guy doesn't last too long :/

So I decided to give a go at orzo for the first time! It's lemon-y, rich and cheesy, and most importantly, basil-y. The best part is is that it tastes much more guilty than it actual is! Using whole wheat, fresh ingredients, and minimizing the butter & cheese helps to keep this dish in check. Recipe after the jump!

1/4 cup whole wheat orzo
1 Tbsp butter
2 cloves garlic
1/2 onion (I used a white onion)
1/2 lemon's juice
2/3 cup chicken broth (or stock)
fresh basil
about 3 Tbsp freshly shredded parmesan
salt & pepper

Serves 1.

~Melt butter in a medium sauté pan over medium heat.

~Mince both cloves of garlic, and finely chop onions. Add both to the pan and cook until transparent and soft, about 5 minutes.

~Add the orzo to the pan and sauté for a few minutes until the orzo is lightly browned, a few minutes.

~Add chicken broth and lemon juice to pan, stir well and increase heat to high to bring the mixture to a boil.

~Lower the heat again to a simmer. Cover the pan and cook 15-18 minutes--until most of the liquid is absorbed and the orzo is tender.

~While the orzo is cooking, shred parmesan and chiffonade the basil leaves. Do this by stacking all the leaves on top of each other, and roll it up like a little burrito (exactly like you did with these turkey wraps!). Set that bundle down and slice little rows out of it. I go one step further and slice the ribbons in the opposite direction, chopping the basil as finely as possible.

~When orzo is tasty and tender, add basil, parmesan, salt & pepper to the pan. Stir together to blend ingredients.

~Top with freshly shredded parmesan and a spring of basil, if you like. Serve and enjoy!