Instructions: Bring 1 quart water to boil in a large saucepan. Add 1 teaspoon of salt and orzo. Boil until orzo is tender and has absorbed cooking liquid, 8 to 9 minutes.

Stir in olive oil, Parmesan, and pepper to taste. Adjust seasonings and serve.

Variation: Toss orzo with 2 tablespoons minced fresh basil leaves and 2 tablespoons toasted pine nuts. Use butter instead of olive oil but keep the Parmesan. Anderson says it will taste like youve tossed the orzo with fresh pesto without all the work.

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