Tuesday, January 11, 2011

Simple Orzo Pilaf

I made this last night to go along with an oven roasted turkey tenderloin and green beans. I got the recipe and photo from Mel's Kitchen Cafe. Both Nate and I really liked it. Nate had leftovers today at work and he said they were still good.

3 1/2 cups low-sodium chicken broth
1 pound orzo pasta
4 green onions, thinly sliced
1 cup freshly grated Parmesan cheese (I didn't want the extra calories so I left this out)
1/4 teaspoon freshly ground black pepper
Salt to taste

In a large saucepan, bring the broth to a boil over medium-high heat. Stir in the orzo and reduce the heat to medium-low. Simmer the orzo and broth uncovered, stirring now and then to prevent sticking on the bottom of the pot, about 8-10 minutes, until the orzo is tender. The orzo mixture should be thick and syrupy when it is finished cooking – not dry. If it seems as though the orzo isn’t finished cooking but looks dry, add 1/4 cup chicken broth and continue to cook. When the orzo is tender, remove the pot from the heat. Stir in the green onions and cheese. Add the pepper and additional salt to taste, if needed. Garnish with additional green onions and serve immediately! The dish has a tendency to become a bit dry the longer it sits so make haste and serve as quickly as can be!

*her picture looks better than mine, so this photo is from her site

No comments:

Post a Comment