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

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.

Recipe by Cooking Light November 2015


Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

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


Ingredient Checklist


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.


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; sodium 126mg; calcium 13mg.