If you'd like to sub whole-grain, unpearled farro for the orzo, reverse the cooking method: Simmer the farro until done, drain, then sauté for a couple minutes in the onion mixture before serving.

Recipe by Cooking Light April 2017

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Credit: Jennifer Causey

Recipe Summary test

Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium saucepan over medium-high. Add onion; sauté 3 minutes. Add orzo; cook 2 minutes, stirring frequently. Stir in stock, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 to 12 minutes or until liquid is almost absorbed.

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  • Remove pan from heat; let stand, covered, 5 minutes. Fluff with a fork. Stir in tomatoes, parsley, and dill.

Nutrition Facts

181 calories; fat 5g; saturated fat 2.8g; mono fat 1.1g; poly fat 0.2g; protein 6g; carbohydrates 28g; fiber 2g; cholesterol 11mg; sodium 174mg; calcium 14mg; sugars 4g.
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