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.
1 1/2 tablespoons unsalted butter
1/2 cup chopped yellow onion
3/4 cup uncooked orzo
1 1/2 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup halved heirloom cherry tomatoes
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Est. added sugars 0g
How to Make It
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.
Remove pan from heat; let stand, covered, 5 minutes. Fluff with a fork. Stir in tomatoes, parsley, and dill.