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Buttery orzo... if there is a more delicious or easier rice side dish, I have yet to taste it.
- 2 tbsp Finlandia™ Imported Butter
- 1 cup orzo pasta uncooked
- 1½ cups chicken stock
- Salt and pepper to taste
Heat a small skillet over medium heat. Add the butter and let it melt until it bubbles.
Place the orzo in the pan and stir to coat it with butter. Continue cooking and stirring until most of the orzo looks toasted.
Pour in the chicken stock, bring to a boil then cover and reduce the heat to a simmer.
Simmer for 10 minutes or until most of the liquid is absorbed and the orzo is tender.
Serving: 0.5cup | Calories: 222kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Calcium: 11mg | Iron: 1mg