Buttery Toasted Orzo
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This recipe uses lots of butter and has a nutty taste. If you prefer not using as much butter, you can cut it way back and it will still be excellent. This is good with light tomato-based stews, Stewed Cod and Tomatoes that adds some acidic contrast to the richness of the butter.
INGREDIENTS
4 tablespoons butter
1-1/2 cups orzo
1 can (14.5 ounces) low-salt chicken broth, plus enough water to make 2-1/2 cups
Salt and pepper, to taste
2 tablespoons fresh parsley, choppedMelt the butter in a medium saucepan over medium-high heat. Add the orzo and stir well to coat the grains with the butter. Cook until a nutty-brown color, stirring constantly to prevent burning.
Add the broth and water; bring to a boil over high heat. Cover; reduce heat to medium-low and cook for about 15 minutes or until all the liquid is absorbed. Season with salt, pepper and parsley. Stir well. Serve immediately.
Serves 4