Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

A quick sauté in oil toasts the orzo slightly, so it takes on a nutty flavor. The oil coating also keeps the pasta from absorbing liquid too quickly, so it won't overcook.

Ivy Manning
Recipe by Cooking Light November 2015

Gallery

Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 2 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small saucepan over medium heat. Add oil; swirl to coat. Add orzo; cook 2 minutes or until toasted, stirring constantly. Add stock. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed. Stir in dill and remaining ingredients.

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Nutrition Facts

239 calories; fat 8.2g; saturated fat 2.5g; mono fat 4g; poly fat 0.6g; protein 8g; carbohydrates 33g; fiber 2g; cholesterol 8mg; iron 0mg; sodium 126mg; calcium 13mg.
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