Orzo is one of my all time favorite side dish bases. It’s super easy to work with and only takes about 6 minutes to cook. It can be served in place of rice in most dishes and is really simple to flavor in a variety of ways.
Today’s orzo is going to be creamy, seasoned up cajun style and loaded with garlic, onions and sweet bell peppers. The perfect partner for chicken, brats, fish… anything that could benefit from a creamy, flavorful side dish.
Let’s get started…
This dish comes together quick, so I recommend gathering the ingredients first, so you have everything ready to go. Dice 1 medium yellow onion and 2 medium sweet bell peppers. Finely mince 2 cloves of garlic and gather 8 ounces of dried orzo, 1 1/2 cups of chicken stock, 1 cup of half n half, 1 teaspoon of cajun seasoning, a pinch of salt and black pepper, 2/3 cup of grated parmesan and 3 tablespoons of butter.
Orzo is a small rice shaped pasta that I absolutely love and know you will too. You can find it near the dried pasta in your grocery store and it is incredibly easy to cook and really versatile.
Begin by placing 1 tablespoon of butter into a medium saucepan and place it over medium heat. Once the butter has melted, add the diced onion and sweet bell peppers and cook them for about 5 minutes or until they begin to soften.
Add 2 cloves of finely mince garlic and cook for about 60 seconds, stirring constantly. Then transfer the softened garlic, onions and peppers into a bowl and set aside for now.
Add 2 tablespoons of butter into the saucepan and as soon as it has melted, add 8 ounces of dried orzo into the pan. Cook the orzo in the butter for about 2 minutes, consistently stirring to prevent the orzo from browning. You just want it lightly toasted.
Next, add 1 1/2 cups of chicken stock, 1 cup of half n half, 1 teaspoon of cajun seasoning and a pinch of salt and black pepper into the saucepan and bring to a gentle boil.
Boil the orzo for about 6 minutes (or whatever the instructions on your packaging suggests). As soon as the orzo is tender, add the softened garlic, onions and peppers back into the saucepan and stir to combine.
Remove the saucepan from the heat and stir in the 2/3 cup of grated parmesan.
Transfer all of that creamy, cajun spiced goodness into a bowl and sprinkle some fresh parsley over top and get ready to enjoy!
This creamy cajun orzo is wonderful. The flavors are delicious, but not overbearing and pair well with such a wide variety of dishes. You are going to love this orzo…
Creamy Cajun Orzo
Ingredients
- 3 tablespoons of butter
- 1 medium yellow onion, diced
- 2 medium sweet bell peppers, diced
- 2 cloves of garlic, finely minced
- 8 ounces of dried orzo
- 1 1/2 cups of chicken stock
- 1 cup of half n half
- 1 teapsoon of cajun seasoning
- a pinch of salt and black pepper
- 2/3 cup of parmesan, grated
- fresh parsley, finely chopped (garnish)
Instructions
- Add 1 tablespoon of butter into a saucepan placed over medium heat
- Add the diced onions and sweet bell peppers and cook for 5 minutes, stirring occasionally
- Add the finely minced garlic and cook for 60 seconds, stirring constantly
- Transfer the softened garlic, onions and sweet bell peppers into a plate and set aside for now
- Add 2 tablespoons of butter into the same saucepan over medium heat and add 8 ounces of orzo into the saucepan
- Cook the orzo in the butter for 2 minutes, stirring consistently
- Add 1 1/2 cups go chicken stock, 1 cup of half n half, 1 teaspoon of cajun seasoning (add more later, if necessary) and a pinch of salt and black pepper in with the orzo and bring to a gentle boil
- Simmer for 5-7 minutes or until the orzo in tender
- Transfer the softened garlic, onions and sweet bell peppers back in with the orzo and remove the saucepan from the heat
- Add 2/3 cup of grated parmesan into the orzo and mix until fully incorporated
- Garnish with fresh parsley and serve immediately
