Cheesy Orzo

I found this on MomAdvice, a site I frequent, and you can also find it on the Food Network.

We already do angel hair pasta with olive oil, garlic, and parmesan every once in a while, but I'd never thought to use orzo.

I served this as a side to ribs, something we eat about once every other week. I usually make corn pudding with ribs, so this was our "shake up" of the week. Way to keep it interesting, right?

Ingredients:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 small onion, chopped
  
• 2 cloves garlic, chopped
• 2 cans (14 ounces) chicken or vegetable broth or stock
• 2 cups orzo pasta (enriched rice may be substituted)
• 1/2 cup grated Parmigiano or Romano
• Salt and freshly ground black pepper

Directions:

1. Preheat a 8 inch pot with a tight fitting cover over moderate heat.
   
2. Add oil, onion and garlic and saute for 2 or 3 minutes.
   
3. Add broth to the pan and bring to a boil.
   
4. Stir in orzo and return broth to a boil.
   
5. Cover pot and reduce heat to simmer.
   
6. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.
   
7. Remove lid and stir in cheese. Season with salt and pepper to your taste. Your
8. favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

I didn't do the onion this time. I may stir in some fresh spinach or other veggies next time towards the end of cooking so perhaps then I'll use the onion.