Lampedusa Basil Parmesan Orzo

Serves: 5
Total Calories: 6


1/2 teaspoon butter flakes
1/2 cup orzo pasta
1 teaspoon dried basil
1/2 teaspoon dried parsley
2 tablespoons freeze-dried corn
3 packets Parmesan or Romano cheese
1 cups water


1. Combine all but cheese in quart size Ziploc bag.

1. Bring water to boil.

2. Add bag ingredients.

3. Simmer 5 minutes or until pasta is cooked.

4. Add more water if needed for desired consistency.

5. Stir in cheese just before serving.

Fun Fact: Acorns from the white oak and pin oak may be eaten raw if desired.

Nutritional Facts:

Serves: 5
Total Calories: 6
Calories from Fat: 4

This Lampedusa Basil Parmesan Orzo recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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