Orzo is a perfect side dish and a fun change from rice or other pastas. The fried shallots, garlic, and green onions give the dish a lot of flavor.
About 1 teaspoon salt
1 pound dried orzo pasta
1 tablespoon extra-virgin olive oil
3 tablespoons butter
4 shallots (6 oz. total), peeled and slivered
3 cloves garlic, peeled and chopped
4 green onions (2 oz. total), rinsed and thinly sliced (including green tops)
How to Make It
In a 5- to 6-quart pan over high heat, bring about 3 quarts water and 1 teaspoon salt to a boil. Add orzo and cook until barely tender to bite, 5 to 9 minutes. Drain well. Pour into a bowl and mix with olive oil. Rinse and dry pan.
In the same pan, over medium heat, melt butter. Add shallots and stir often until they start to brown, 3 to 4 minutes. Add the garlic and orzo; mix well and cook just until pasta is warm, 2 to 5 minutes. Remove from heat and stir in green onions and salt and pepper to taste. Mound in a serving bowl and serve warm.