Creamed Orzo with Leeks and Parmesan
Recipe: Creamed Orzo with Leeks and Parmesan
4 Tbl butter
2 large leeks, cleaned and sliced thinly
1 cup chicken stock (canned is fine)
1 cup orzo cooked (tri-color or regular white is fine)
1/2 cup heavy cream
Salt and pepper to taste
Ground nutmeg to taste
4 Tbl grated Parmesan cheese
Get your pot of water boiling and start your orzo. While the orzo cooks
Melt butter in large entrée pan. Add leeks and cook over Medium heat until they are completely loose. Add chicken stock and simmer until the stock almost disappears. Drain your orzo when it's finished cooking. Then at this point add cream to the sauté pan with the leek mixture. Heat thoroughly. Season with salt, pepper and nutmeg. A sprinkling of each will do. Just before serving, add the Parmesan and stir until it melts.
Note: If you are making this ahead, you can add the Parmesan right away. Chill. Then just reheat in the oven in a casserole. If the orzo looks a bit dry in the oven, you can add a little extra cream. Stir once while it is reheating in the oven. This usually takes about 30 minutes on 300 degrees.
Email this recipe to a friend!
View a Printable version of this Recipe