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orzo and herb pilaf

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Servings: 2.5

Author : Adam Hickman

Ingredients

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1 ½ tablespoons unsalted butter½ cup chopped yellow onion¾ cup uncooked orzo1 ½ cups unsalted chicken stock (such as Swanson)¼ teaspoon kosher salt¼ teaspoon freshly ground black pepper1 cup halved heirloom cherry tomatoes3 tablespoons chopped fresh flat-leaf parsley1 tablespoon chopped fresh dill

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Instructions

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Step 1

Melt butter in a medium saucepan over medium-high. Add onion; sauté 3 minutes. Add orzo; cook 2 minutes, stirring frequently. Stir in stock, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 to 12 minutes or until liquid is almost absorbed.

Step 2

Remove pan from heat; let stand, covered, 5 minutes. Fluff with a fork. Stir in tomatoes, parsley, and dill.