Toasted Orzo with Sage
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 8 ounces orzo (regular or whole wheat)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 1-3/4 cups low-sodium chicken or vegetable broth
  • 8-10 medium fresh sage leaves, chopped (about 1 tablespoon)
  • Water
  • 1 tablespoon butter
  1. Heat the olive oil in a pot (that has a lid) over medium heat. Add the orzo cook, stirring frequently until the orzo is thoroughly coated with oil and has developed a rich golden color. You’re looking to just toast it, not make it dark brown.
  2. Add the broth, the sage and the salt and bring to a simmer. Once it’s simmering, lower the heat and cover, leaving the lid slightly askew to allow steam to escape. Cook for 6 to 7 minutes or until the liquid has nearly evaporated, stirring occasionally.
  3. Stir in about ¼ cup of water and continue cooking, adding a couple of tablespoons of water at a time as needed, until the orzo is tender, about 3 minutes more. Stir in the butter and add salt and freshly ground pepper, to taste.
Recipe by Nerds with Knives at