I’ve never liked the word “pilaf,” but that’s neither here nor there. I’ve also never liked the phrase, “that’s neither here nor there.”

A few weeks ago I mentioned this recipe for Parmesan Pilaf from the Spring ’09 issue of Schnucks Cooks!   Sorry to leave you hanging.

Now go forth and gather your ingredients.

1 TB butter (Yes, BUTTER.  NOT margarine, it’s too watery and just not GOOD.  Your hips won’t thank you, but your taste buds will.)
1 TB olive oil
1 medium shallot, minced
1 C of orzo
1 can of reduced sodium chicken broth
1/4 C water
6 TB of freshly grated Parmesan cheese (I ALWAYS use more.)
2 TB of flat-leaf Italian parsley, chopped
1/2 tsp of black pepper

1.  In a medium saucepan, melt the butter and oil over medium heat.  Add the shallot and cook until softened, about 2-3 minutes.

2.  Stir in the orzo, slowly add the broth and the water and bring to a boil.  Reduce the heat to medium-low.  Cook for 9-10 minutes or until most of the liquid is absorbed and the orzo is tender.

3.  Remove saucepan from the heat and add the Parmesan cheese, parsley, and pepper.

4.  Enjoy with family and friends while they ooh and aah at your simple and delicious creation.