This, ladies and gentlemen, was our Valentine’s Dinner (dessert, not pictured). I know, it’s been a few days since Valentine’s, but we waited to have this awesome dinner on Saturday so that we’d have ample time to prepare it and eat at a reasonable time. So really, I’m not late. Anyways! Over the next few days, I’ll be posting recipes for each item we had for our Valentine’s Dinner. As I’ve said before, I think that nothing shows how much you care for someone more than taking the time to prepare a delicious, fancy meal. This year was no exception. Here’s what I made (with recipe posts to come):
So the first recipe I’ll share with you from our Valentine Dinner is the Parmesan Orzo Pasta side dish. This turned out even better than I anticipated (and trust me, I already had pretty high expectations)! The orzo by itself is super flavorful, since it’s cooked in vegetable broth and white wine. It would be good even without the additional mix-ins. But the mix-ins, i.e. the basil, roasted red pepper, and Parmesan cheese, are what REALLY made this exquisite. We loved every single bite of this. In fact, you could throw some cooked chicken in here and probably make it a meal all on it’s own! This is definitely a side dish that we will be making again, and it’s easy to do!
- 3 tablespoons unsalted butter or margarine
- 1 1/2 cups orzo pasta
- 2 1/2 cups vegetable broth
- 1/2 cup dry white wine
- 1 cup shredded Parmesan cheese
- 1/3 cup chopped fresh basil
- 1/4 cup chopped roasted red bell peppers
- Heat a medium sized pot on the stovetop over medium heat. Add butter and melt. Add orzo and saute until orzo just begins to brown, about 1-3 minutes.
- Add vegetable broth and white wine; stir. Reduce heat to low. Cover and simmer, stirring occasionally, until all the liquid is absorbed, about 15-20 minutes.
- Remove pasta from heat. Stir in Parmesan cheese, basil, and roasted peppers.
Adapted From: Taste for Adventure