This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.
Vary the flavor by adding basil and toasted pine nuts, sautéed mushrooms and thyme, or peas, mint, and a squeeze of lemon.
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Such a lovely fresh version of orzo.
I've made this recipe numerous times and absolutely love it - it's quite simple and easy to make but oh so delicious!
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