This very popular casserole can be served as a side dish or makes a great vegetarian entree. Orzo casserole can be made earlier in the day and baked before serving.
1 pound orzo (rice-shaped pasta)
6 garlic cloves, unpeeled
1 cup heavy cream
1 cup chicken or vegetable stock
1 cup fresh-grated Parmesan cheese, divided
1 cup minced fresh parsley leaves
¼ cup Italian-style bread crumbs
Cook orzo and garlic together in a large pot of boiling water, about 10 minutes, or until done. Rinse and drain. Peel and mash garlic. Mix garlic with cream, stock, 3/4 cup of the cheese and parsley. Add orzo and place mixture into a large oiled baking dish. Top with remaining cheese and sprinkle bread crumbs over all. Bake at 325°for one hour, or ’til brown, bubbly and crunchy on top.
Serves 6.