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Categories:
unsalted butter orzo chicken kosher salt black pepper parsley extra-virgin olive oil lemon juice tarragon thyme
Viewed: 0 - Published at: 6 years agoIngredients
- 1 tablespoon unsalted butter
- 1 cup uncooked whole-wheat orzo (rice-shaped pasta)
- 2 cups unsalted chicken stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon chopped fresh thyme
Method
- Melt butter in a large skillet over medium-high. Add orzo to pan; cook 2 to 3 minutes or until lightly toasted, stirring occasionally. Add stock, salt, and pepper to pan; bring to a boil. Boil 10 minutes or until liquid is absorbed. Remove skillet from heat. Stir in parsley, oil, juice, tarragon, and thyme.
