Ingredients

The following ingredients have 6 Servings
  • ¾ lb orzo pasta
  • 2 cup low-sodium chicken broth
  • 6 cup water
  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 small onion, finely chopped
  • 2 Tbsp cold unsalted butter
  • ¼ cup finely chopped parsley

Instruction

  • Heat a nonstick pan over medium heat. Add ½ of the orzo and toast until golden brown. Combine broth and water in a medium saucepan; simmer on low. In another saucepan, heat butter and oil over medium, add onion, and cook until soft. Add toasted orzo and uncooked orzo; sauté for 1 minute to coat. Add 2 cups of the hot liquid to the orzo, cook until almost absorbed. Repeat one cup at a time, stirring, until liquid is absorbed and pasta is al dente. Add cold butter, ¼ cup of reserved braising liquid, parsley, salt and pepper to taste, and cook 1 minute longer. Kitchen Counter Per serving: 320 calories, 44g carbs, 10g protein, 25mg cholesterol, and 12g fat.