Orzo with Parmesan and Basil

Thank you Pinterest…..again.  I have never cooked Orzo.  I love when it is an option as a side at restaurants, but because I wasn’t really sure if it was rice or pasta, I just enjoyed it when someone else cooked it.  Had I known it was easy easy easy….I would have started cooking with it a LONG time ago! 
*This is a pasta and is found with all of the other pastas.  It is usually in a small box and hidden at the end of the pasta aisle.*
I made this as a side dish to go with some garlic shrimp.  This was the perfect match.  My husband spent the rest of the evening listing of ways to use this pasta and what it might taste good with.  I think it is fair to say he likes it and hopes to eat it again soon.

Both of my toddlers loved this.  I can see making this easily for lunch as a casserole as well.
I am sure you will be seeing plenty of Orzo recipes in the future.  You are welcome!
Orzo with Parmesan and Basil
3 Tbsp butter
1 1/2 cup Orzo
3 cups chicken broth
1 Tbsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
shredded parmesan cheese for garnish
1. Melt butter in a medium skillet on medium.  Add orzo and cook until golden brown.  About 7 minutes or so.
2. Add broth and seasonings.  Cover and simmer for 20 minutes until broth is absorbed.
3. Garnish with parmesan cheese.  Enjoy!

Broccoli Quinoa Casserole

I was a bit skeptical.  I had quinoa once and it tasted like I was eating dirt and the texture was that of uncooked tapioca pellets.  Strong words, huh?

*photo from Eating Well…..Living Thin* (my picture looked like casserole mush)
Well, my good friend just LOVES quinoa.  I mean, she really loves it.  She substitutes it for rice in any casserole and she makes up recipes with quinoa on a whim.  So, I figured I could at least give it a second chance. 
Quinoa is chalk full of goodness. It is gluten-free if you are eating that kind of diet.  It is packed with protein. And, it is technically a seed and not a grain.
This recipe comes from Eating Well…..Living Thin.  She takes homestyle recipes and makes them diet friendly. 
This nice thing about this recipe, is that it does not taste any different than the full fat and full calorie version of Broccoli and Rice Casserole.

*picture from Eating Well….Living Thin*
I made this for lunch today and my toddler had seconds.  I really really enjoyed this.  It was truly a “comfort food”.
Broccoli Quinoa Casserole
1 (10 oz) can condensed Cream of Broccoli soup 1/2 cup reduced fat mayonnaise (I only had regular in the fridge) 2 tablespoons milk 1 1/2 cups shredded cheese (I chose Colby-Jack) 1/2 teaspoon sugar 1/4 teaspoon black pepper

2 cups cooked broccoli
1 1/2 cups COOKED quinoa *instructions below* 1/4 cup grated Parmesan cheese

To cook quinoa:
3/4 cup quinoa 1 1/2 cups chicken broth

1. Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa and broth. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
2. Preheat oven to 350 degrees 3. In a large bowl combine the soup, mayonnaise, milk, shredded cheese, sugar, and pepper until well mixed. Stir in the quinoa and broccoli.

4. Spoon mixture into greased casserole dish. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden