PARMESAN CUPS WITH ORZO 'RISOTTO'
Provided by Mark Bittman
Categories pastas, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Bring stock to a boil in a 6- to 8-cup saucepan; stir in the orzo, cover, and turn heat to medium-low. Set a timer for 15 minutes.
- Use a 1/4-cup measure to make four rounds of Parmesan on a non-stick baking sheet. Smooth the rounds into thin pancakes, 5 or 6 inches across; the thickness need not be perfectly uniform. Place baking sheet in oven.
- The Parmesan rounds are done when the centers darken slightly and the edges begin to brown, about 5 to 6 minutes. Remove sheet from oven, and let it stand for about a minute; then, carefully lift each of the rounds and drape it over the bottom of narrow cup or glass to form a cup shape. Let dry for about 5 minutes.
- The orzo is done when it is tender and all the liquid has been absorbed. Season it with pepper and very little salt, then stir in the parsley. Spoon a portion of the orzo into each of the Parmesan cups, and serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 8 grams, Sodium 445 milligrams, Sugar 1 gram, TransFat 0 grams
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