I shared a couple weeks ago that I am more and more drawn to this glittery gold stuff and now I have reached a new level of sparkle.
Mac went to prom last weekend with a group of classmates. They were having dinner at a nearby restaurant and I could not resist putting together a couple of centerpieces, some sequined fabric and grabbing a big bunch of gold balloons to try to make it a little extra festive.
Sean spray painted the mason jars gold for me and helped me cut stars out of glitter paper to adhere double-sided to super skinny dowels from the craft store. Then there were the piles of white flowers...I will never tire of pretending I am a florist.
This has been a favorite side dish around here for years. I think of it as a lazy way to make risotto.
3 tablespoons butter
1 cup uncooked orzo pasta
16 ounces chicken broth
2 cloves garlic; finely minced
1 teaspoon Chicken Better than Bullion
1/2 cup Parmesan cheese; freshly grated
Melt butter in a medium saucepan over low heat, add minced garlic and continue to cook on low heat for two minutes. Add dry orzo, coat in melted butter and toast in the pan for one minute. Turn heat to medium and add chicken broth. Bring to a boil. Add the Better than Bullion. Cover the pan, reduce heat and simmer, stirring occasionally. Cook until orzo is tender and the broth is absorbed, about 15 to 20 minutes. If the broth is absorbed before the orzo is tender, you can always add an additional splash. Finally stir in Parmesan cheese and serve immediately.