Looking for an easy, healthy, quick side dish? We here at Nerds with Knives central casting have just the guy for you. This orzo is so good that we’ve made it two nights in a row. And you know what? I’m probably going to make it again tonight and I’m not ashamed to say it! Well, slightly ashamed but that’s mostly because I’ve stripped our one sage plant bare solely due to my obsession with this dish. It has a very similar texture and flavor to risotto but only takes 15 minutes to make. How cool is that?
Orzo looks like rice but is actually pasta. I really like the flavor of the whole-wheat version (and an extra ‘yay’ for the health benefits) but use whatever kind you like. We had it with Chicken Baked with Creamy Mushroom Sauce and the combination was divine, but it would be great with just about anything.
- 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)
- 1 tablespoon butter
- 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.
- 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.
- 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.