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Orzo with Fried Shallots

Orzo with Fried Shallots

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.

Sunset MAY 2005

  • Yield: Makes 6 servings
  • Prep and cook: 20 Minutes


  • 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)
  • Fresh-ground pepper


1. 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.

2. 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.

Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 22%
  • Protein: 11g
  • Fat: 9.3g
  • Saturated fat: 4.1g
  • Carbohydrate: 62g
  • Fiber: 2.3g
  • Sodium: 327mg
  • Cholesterol: 16mg

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Orzo with Fried Shallots Recipe