Orzo is a small, rice-shaped pasta, made bright and savory here with fresh mint and chicken broth.
8 servings, about 3/4 cup each
Active Time: 30 minutes |
Total Time: 30 minutes
6 cups reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 large onion, diced
2 cups orzo
Freshly ground pepper, to taste
1/3 cup chopped fresh mint
Bring broth to a simmer in a large saucepan over medium heat.
Meanwhile, heat oil in a large deep skillet over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add orzo and cook, stirring constantly, until lightly toasted, 3 to 5 minutes.
Add 1 cup simmering broth to the pan. Cook, stirring constantly with a long-handled spoon, until most of the liquid has been absorbed, about 1 minute.
Adjust heat as necessary to maintain a simmer. Continue cooking and stirring, adding broth 1 cup at a time, until orzo is tender but still firm, 15 to 20 minutes total. Season with pepper, stir in mint and serve.
Per serving :
3 g Fat;
1 g Sat;
1 g Mono;
4 mg Cholesterol;
35 g Carbohydrates;
9 g Protein;
2 g Fiber;
109 mg Sodium;
106 mg Potassium