Minted Orzo Pilaf

Minted Orzo Pilaf

1 Review
From: EatingWell Magazine, March/April 1999

Orzo is a small, rice-shaped pasta, made bright and savory here with fresh mint and chicken broth.

Ingredients 8 servings

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  • 6 cups reduced-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 2 cups orzo
  • ⅓ cup chopped fresh mint
  • Freshly ground pepper, to taste


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  1. Bring broth to a simmer in a large saucepan over medium heat.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Per serving: 191 calories; 2 g fat(0 g sat); 2 g fiber; 34 g carbohydrates; 9 g protein; 13 mcg folate; 0 mg cholesterol; 3 g sugars; 157 IU vitamin A; 3 mg vitamin C; 20 mg calcium; 2 mg iron; 420 mg sodium; 260 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat

Reviews 1

February 23, 2010
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By: EatingWell User
Really delicious! Forgot to 'cook' the orzo in oil before adding the broth. Instead, I added the orzo to the broth first...I might reword that part of the recipe and use 'toast in oil' still tasted delish even though it had a slimy texture. Next time, toasted pine nuts would be really tasty mixed in at the end to add some crunchiness. And, serving the hot orzo on a bed of fresh arugula or spinach would compliment the flavors! I cooked this as a side dish to a delicious Mediterranean recipe for chicken cooked in white wine and broth, with prunes and pine nuts. The flavor of this well-balanced combo was delectable!! Finished it off with a simple salad with tomatoes, red onions, feta cheese and a lemon balsamic olive oil dressing. Clean plates all around!!
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