Orzo is such a gem of a side. Its a nice blend of a pasta and a rice and soaks up its flavors really nicely. This orzo dish was paired with a pork tenderloin and sweet potato fries, but can go with anything really. Next time this dish is made, I will be adding a handful or two of spinach to it at the end, yum!
Serves: 2 | Serving Size: 1/2 of dish
Ingredients:
- 1 cup orzo
- 1 tablespoon unsalted butter
- 1 small red onion – diced
- 1 rounded teaspoon of minced garlic
- 2 cups low sodium chicken broth
- 1/2 cup water
- 2 tablespoons sherry or dry white wine
- 1 tablespoon minced fresh chives or green onions
- 1/2 teaspoon lemon zest plus 1 teaspoon juice
- salt and pepper
Directions:
- In 10-inch skillet toast orzo over medium heat, stirring frequently, until golden brown – transfer to a bowl and set aside.
- In now empty skillet, melt butter over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, stir in toasted orzo, broth, water and sherry and bring to a simmer. Reduce heat to medium-low and cook until liquid is absorbed and orzo is tender, stirring occasionally; about 15 minutes.
- Stir in chives, lemon zest and juice, season with salt and pepper to taste and serve immediately. Enjoy!
Nutrition Information:
Per serving: Calories: 215; Total Fat: 6g; Cholesterol: 15mg; Sodium: 573mg; Total Carbohydrates: 30g; Dietary Fiber: 2g; Sugars: 4g; Protein: 6g
Nutrition Bonus: Potassium: 225mg; Vitamin A: 5%; Vitamin C: 8%; Calcium: 21%; Iron: 2%
Adopted from: America’s Test Kitchen (2014). “Toasted Orzo with Chives and Lemon.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 320. Print.
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