One-Pan Toasted Orzo
Orzo toasted in olive oil, then simmered in broth until it soaks it all up. A nutty, fluffy side from pantry staples in one pan.
Ingredients
- 1 cup dry orzo
- 1 tablespoon olive oil
- 2 cups chicken or vegetable broth or water
- kosher salt to taste
- 1 clove garlic minced (optional)
To finish (optional)
- 1/2 lemon zest and juice
- grated Parmesan to taste, or crumbled feta
- chopped parsley or dill
Instructions
- Warm the olive oil in a medium saucepan or deep skillet with a lid over medium heat.
- Add the orzo and stir for 2 to 3 minutes, until golden at the edges and toasty-smelling. Add the garlic for the last 30 seconds, if using.
- Slowly pour in the broth with a pinch of salt (it will sputter) and bring to a boil.
- Cover, reduce the heat to low, and simmer 12 to 15 minutes, stirring once or twice, until the broth is absorbed and the orzo is tender.
- Fluff with a fork and finish with lemon, herbs or Parmesan.
Notes
Pasta-style: boil 1 cup orzo in about 8 cups salted water for 8 to 10 minutes, then drain and toss with olive oil. Creamy stovetop: toast as above, add about 2 1/2 cups broth and simmer uncovered 10 to 12 minutes, stirring often. Cooked orzo keeps 3 to 5 days in the fridge; reheat with 1 to 2 tablespoons of broth or water per cup.
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