Orzo is a rice-shaped pasta that makes a wonderful side dish for chicken or beef. I found this recipe in my Better Homes & Garden cookbook but I made a few slight modifications. I served the orzo pilaf tonight for dinner with baked chicken thighs.
½ c chopped onion
2 ½ T cooking oil
¾ c orzo
2 c water
½ c shredded carrot
½ t dried marjoram
1 ½ t instant chicken bouillon granules
Pinch of pepper, optional
In a large saucepan cook the mushrooms and onion in hot oil till onion is tender but not brown. Stir in the orzo. Cook and stir about 3 minutes or till orzo is lightly browned. Remove from heat.
Carefully stir in water, carrot, marjoram, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till orzo is tender but still firm. Remove from heat and let stand, covered, 5 minutes. Makes: 4 side-dish servings.
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