Orzo is a small, rice-shaped pasta, made bright and savory here with fresh mint and chicken broth. Source: EatingWell Magazine, March/April 1999

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

191 calories; 2.4 g total fat; 0.4 g saturated fat; 420 mg sodium. 260 mg potassium; 34.5 g carbohydrates; 1.9 g fiber; 3 g sugar; 8.6 g protein; 157 IU vitamin a iu; 3 mg vitamin c; 13 mcg folate; 20 mg calcium; 2 mg iron; 29 mg magnesium;

Reviews (1)

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Rating: 5 stars
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' instead...it 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!! Read More