Orzo with Lemon, Basil, and Parmesan

I was getting so tired of making potatoes as a side dish for dinner that I thought I would try something new. I gave this recipe a try for the first time and it won’t be the last. We are having an unusually mild and Spring like day on this end of January day and so I thought this would be a nice change of pace and taste a bit more like spring with the freshness of the lemon zest called for in the recipe. I used dried basil but believe me when I say I’ll be making it again with fresh basil from the garden or Farmer’s market later this summer! Use freshly grated Parmesan Reggiano if you have it. And if not, the stuff in the tall green can works just fine! :)

Ingredients:

1 cup uncooked orzo ( 8oz. or half of a package)

1 Tbsp. olive oil

1 Tbsp. butter

1-2 teaspoons lemon zest (I used a Microplane Grater and used the zest of 1 whole lemon.)

2 garlic cloves, pressed

1/4 cup chopped fresh basil (I used about 1 tsp. dried basil.)

2 tablespoons (1/2 ounce) grated Parmesan Reggiano cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

Basil sprigs (optional)

Directions:

Cook the orzo according to package directions.  Drain and leave in the colander.  In the same pot that you boiled the orzo in, sauté  over medium heat, the garlic, lemon zest, and basil in the olive oil and butter.  Sauté just enough to take the “rawness” out of the garlic and the flavors have a chance to mingle.   Remove from heat.   Add the  orzo and mix well.  Add the Parmesan and stir together.  Add more to taste.     Taste and then sprinkle with salt and pepper.   Garnish with fresh basil leaves and thin slices of lemon if you like.