This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.
1-1/2 cups lower-salt chicken broth
2 Tbs. unsalted butter
1 cup orzo
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 Tbs. freshly grated Parmigiano-Reggiano
Thinly sliced fresh chives (optional)
In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.
In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turns goldenbrown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.
Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.
Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.
Vary the flavor by adding basil and toasted pine nuts, sautéed mushrooms and thyme, or peas, mint, and a squeeze of lemon.
nutrition information (per serving):Calories (kcal): 250; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 4.5; Protein (g): 9; Monounsaturated Fat (g): 2; Carbohydrates (g): 33; Polyunsaturated Fat (g): 0; Sodium (mg): 210; Cholesterol (mg): 15; Fiber (g): 1;
Susie Middleton is editor at large for Fine Cooking magazine.
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