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 1/4 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.