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ORZO Cooked in Chicken Broth

Chef's notes

A Popular Side Dish Frequently Served at Home.

Orzo is rice shaped pasta served as a perfect substitution for rice or potatoes .

Not only delicious it is incredibly easy to make. Orzo is simply simmered with chicken broth. Once broth is absorbed it is finished with remaining butter.

Picture shows it served alongside of slow braised lamb stuffed with Rabi and topped with braising sauce.

It also pairs exceptionally well with chicken, veal Marsala, shrimp scampi, beef and lamb. This recipe will serve a large gathering of eight but can easily be sized down.

Optional, peas can be just cooked through and tossed with orzo before serving.

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ORZO Cooked in Chicken Broth

Ingredients

1 16oz, package of Orzo, rice shaped pasta
32oz. box of chicken broth
2 tablespoons butter

Optional

1 cup frozen peas

Instructions

Place 1 tablespoon of butter in a pot with most of the chicken broth. When it reaches a boil, mix in the Orzo. Once it reaches a simmer, lower the heat and place the cover on slightly ajar. Stir frequently.
If adding peas, while orzo is cooking, microwave the frozen peas until just defrosted and still bright green.
The orzo cooks like rice, absorbing the chicken broth and is ready when cooked al dente, about 10 minutes. Keep it moist until ready by adding seme remaining broth followed by some water if needed.
When ready, stir in the remaining tablespoon of butter until melted followed by the peas. Immediately remove to a serving platter.
Caution, orzo cannot be made ahead. If overcooked and/or left sitting in the pot it will stick together.

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