Prep 5 mins
Cook 15 mins
Recipe source: Redbook (June 2010)
- 3 tablespoons olive oil
- 1 lb orzo pasta
- 2 1⁄2 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup parsley, chopped
- Heat oil in l skillet over medium high heat until oil is shimmering and then add the orzo. Toast, stirring frequently, until it starts to turn golden brown (3-5 minutes).
- Stir in broth and bring to a boil, reduce heat to low, cover, and simmer until orzo is tender and broth is absorbed (10-15 minutes).
- Remove from heat; let stand 5 minutes. Uncover and stir in butter, salt, peper and parsley.
Loved the toasted flavor this has. Served with blackened salmon and broccoli. Yum! Made for ZWT#9 2013 by one of the Hot Stuff team.
This was a quick and easy side dish. I made a third of a recipe. Would have enjoyed it more with a bit more flavor. Perhaps it needed a bit more salt and pepper. Thanks for sharing. Made for Best of 2013 tag.
This was the perfect side dish to Baked Fish Salonika #503644. I needed an orzo that didn't have its own strong flavor and this was perfect. Very tasty and nice with the fish. I will make this again. Thanks for sharing the recipe.