parmesan & basil orzo
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Parmesan & Basil Orzo

Course: Side Dish
Servings: 4 people


  • ½ cup orzo
  • 1 cup water
  • 1 cube chicken or vegetable bullion
  • 1 tbsp butter
  • ½ tsp garlic powder
  • ½ cup shredded parmesan cheese (plus more for garnish)
  • 6 leaves fresh basil chopped


  • Dissolve chicken bullion in 1 cup hot water and set aside.
  • Preheat a medium saucepan over medium heat. Add butter to the pan. Once the butter is melted, add the orzo. 
  • Stir while the dry orzo cooks until it’s toasted and slightly golden. 
  • Add the bullion mixture and garlic powder. Stir to combine. Bring to a boil, then cover and reduce to a simmer. 
  • Cook for about 10 minutes, stirring occasionally, until the orzo is has a firm chewy texture.
  • Remove from heat. Stir in basil and parmesan.


See "How to Chiffonade Basil" from The Kitchn.