Orzo is a small, rice-shaped pasta, made bright and savory here with fresh mint and chicken broth.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|6 cups reduced-sodium chicken broth||2 cups orzo|
|1 tablespoon extra-virgin olive oil||Freshly ground pepper, to taste|
|1 large onion, diced||1/3 cup chopped fresh mint|
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.
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