Baked Orzo with Kalamata Olives & Fresh Herbs
Yield
2 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
onions
finely chopped |
|
| 1 ½ | cups |
orzo pasta
|
*
|
| ½ | cup |
kalamata olives
pitted, coarsely chopped |
*
|
| 6 | cups |
chicken broth
|
|
| ½ | cup |
herbs
chopped fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 1 | each |
onions
finely chopped |
|
| 355 | ml |
orzo pasta
|
*
|
| 118 | ml |
kalamata olives
pitted, coarsely chopped |
*
|
| 1.4 | l |
chicken broth
|
|
| 0.5 | cup |
herbs
chopped fresh |
* |
Directions
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.
