Parmesan Cups With Orzo 'risotto'

Ingredients

• 2 cups good chicken or other stock
• 1 cup orzo (rice-shaped pasta)
• 1 cup freshly grated Parmesan (about 1/4 pound)
• Salt and freshly ground black pepper to taste
• ½ cup minced fresh parsley leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    254 calories; 9 grams fat; 5 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 16 grams protein; 22 milligrams cholesterol; 567 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. 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.
5. 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.