I've gotten so many great ideas from CH in general, and this board in particular, that I thought I'd share a very easy side dish I've made for years to go with beef stew, or osso buco, or chicken, etc. Take out that Le Creuset oven and add enough olive oil (and a little butter) to saute one-half a coarsely chopped medium onion until soft, over medium heat. Then add two cups of orzo, and stir every few seconds until the orzo starts to get golden (don't let it burn). At the same time, bring four cups of chicken broth (canned works just fine) to a boil in a separate pot. When boiling, pour the broth over the orzo. This will create a dramatic bubbling up of the entire mixture -- be careful. Turn the heat down to its lowest setting, and simmer covered until 95% of the liquid has been incorporated into the orzo. Throw a couple of handfuls of freshly grated imported Romano or Parmagiano into the pot and stir until mixed well. Serve imediately. You can add other items as well -- toasted pine nuts, cilantro, etc. etc. just before serving. Serves four. This dish is almost foolproof, and everyone who's tried it seems to love it. Sort of a "poor man's risotto."