Parmigiano Orzo

This alternate to macaroni and cheese makes a great side for several meat dishes.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans (14 ounces) chicken broth
2 cups orzo pasta
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Preheat a medium sized pot over moderate heat. Add oil and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. Add fresh herbs if you like to strengthen the flavor.

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