2 cups good chicken or other stock
1 cup orzo (rice-shaped pasta)
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
½ cup minced parsley leaves
Preheat oven to 350 degrees.
Bring stock to a boil in a saucepan; stir in orzo, cover, and turn the heat to medium-low. Set a timer for 15 minutes.
Use a ¼-cup measure to make 4 rounds of Parmesan on a nonstick baking sheet. Smooth the rounds into thin pancakes, 5-6 inches across; the thickness need not be perfectly uniform. Place the baking sheet in the oven.
The Parmesan rounds are done when the centers darken slightly and the edges begin to brown, about 5-6 minutes. Remove the baking sheet from the oven and let it stand for about a minute, then carefully lift each of the rounds with a thin spatula and drape over the bottom of a narrow cup or glass to form a cup shape. Let dry for about 5 minutes.
The orzo is done when it is tender and all the liquid has been absorbed, about 15 minutes. Season it with pepper and a little salt, then stir in the parsley. Spoon a portion of orzo into each of the Parmesan cups and serve with fish or chicken.