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Orzo and Herb Pilaf

Photo: Jennifer Causey
Yield

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

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.

Ingredients

  • 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

Nutrition Information

  • calories 181
  • fat 5 g
  • satfat 2.8 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 6 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 11 mg
  • iron 0.0 mg
  • sodium 174 mg
  • calcium 14 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.
  2. Remove pan from heat; let stand, covered, 5 minutes. Fluff with a fork. Stir in tomatoes, parsley, and dill.