Orzo and Herb Pilaf
Serves: 4
Prep Time:
Cook Time:
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If you'd like to sub whole-grain, unpearled farro for the orzo, reverse the cooking method: Simmer the farro until done, drain, then sauté for a couple minutes in the onion mixture before serving.
Yield: 1/2 cup servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 tablespoons | unsalted butter |
| 1/2 cup | chopped yellow onion |
| 3/4 cup | uncooked orzo |
| 1 1/2 cups | unsalted chicken stock (such as swanson) |
| 1/4 teaspoon | kosher salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 cup | halved heirloom cherry tomatoes |
| 3 tablespoons | chopped fresh flat-leaf parsley |
| 1 tablespoon | chopped fresh dill |
Directions:
Melt butter in a medium saucepan over medium-high. Add onion; sauté 3 minutes. Add orzo; cook 2 minutes, stirring frequently. Stir in stock, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 to 12 minutes or until liquid is almost absorbed.
Remove pan from heat; let stand, covered, 5 minutes. Fluff with a fork. Stir in tomatoes, parsley, and dill.
Source: cookinglight.com
