Baked Orzo with Kalamata Olives and Fresh Herbs
pitted, coarsely chopped
In a saucepan heat olive oil over medium heat and cook onions until tender.
Add orzo and cook for 2 to 3 minutes.
Add olives and 2 cups of chicken stock and bring to a boil.
Simmer for 5 minutes and 2 more cups of chicken stock.
Return to a boil and pour into a butter baking dish .
Cover with foil and bake at 350℉ (180℃) F for 20 minutes, stirring once.
After 20 minutes check orzo and if necessary add more stock and continue to bake until tender.
Sprinkle with fresh chopped herbs and serve hot.