1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less sodium chicken broth
1 1/4 cups water
1/4 cup grated fresh Parmesan cheese -- (1 oz)
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts -- toasted

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water, bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done, about 15 minutes. Remove from heat, stir in cheese, basil, salt and pepper. Sprinkle with the pine nuts. Serve immediately.

Yield: 4 servings (serving size: 1/2 cup)

Stacy's Notes - Made this May 2004. I loved it, but Tim did not like it at all. I used 1 t dried basil instead of fresh, and 4 teaspoons roasted pine nuts, and everything else the same. You definitely have to serve this dish immediately, as it cools down quickly and gets sort of clumpy and sticky. The texture and consistency really changes. I still liked it though, which was a good thing, since I had to eat mine and Tim's portions both! I heated up the leftovers for lunch the next day and it was still good to me, but not like it was hot.