Ingredients
1 1/2 tablespoons unsalted butter
1/2 cup chopped yellow onion
3/4 cup uncooked orzo
1 1/2 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup halved heirloom cherry tomatoes
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
NUTRITION INFORMATION
calories 181
fat 5 g
satfat 2.8 g
monofat 1.1 g
polyfat 0.2 g
protein 6 g
carbohydrate 28 g
fiber 2 g
cholesterol 11 mg
iron 0.0 mg
sodium 174 mg
calcium 14 mg
sugars 4 g
Est. Added Sugars 0 g
How to Make It
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.
Remove pan from heat; let stand, covered, 5 minutes. Fluff with a fork. Stir in tomatoes, parsley, and dill.
Cooking Light AG
