This is a weeknight standby at our house. We're having it tonight with baked boneless chicken with almonds, and a salad. It goes with almost anything, can serve as a bed for grilled or sauteed meats and is wonderful with grilled vegetables. In summer, I serve it at room temperature with a few more squeezes of lemon.
Recipe came from here, but I've tweaked it a bit: http://allrecipes.com/Recipe/Orzo-with-Parmesan-and-Basil/Detail.aspx
Orzo with Parmesan and Basil
Served 4-6, depending on if you have teen boys
2 tablespoons butter or olive oil
1 1/2 cups uncooked orzo pasta
1 (14.5 ounce) can chicken broth
3/4 cup water
1/2 cup freshly grated Parmesan cheese
2 tomatoes, diced
1/4 cup chopped fresh basil
salt and pepper to taste
lemon slice or two to squeeze (optional)
Melt butter in a heavy pot. Stir in orzo and saute until lightly browned.
Stir in chicken stock and water, bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is just about absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese, diced tomatoes, and basil. Season with salt and pepper. Squeeze lemon juice in if you're using it, stir gently with fork. Gently reheat if needed.