• 30minutes
  • 199calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 cups reduced-sodium chicken broth

  2. 1 tablespoon extra-virgin olive oil

  3. 1 large onion, diced

  4. 2 cups orzo

  5. Freshly ground pepper, to taste

  6. 1/3 cup chopped fresh mint

Instructions Jump to Ingredients ↑

  1. Bring broth to a simmer in a large saucepan over medium heat.

  2. 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.

  3. 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.

  4. 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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