Orzo toasted in butter and simmered with onion and tomato paste into a fluffy, tender pilaf. A handy side for meat, meatballs and saucy stews.
Ingredients
Instructions
- 1
Bring the water to a boil in a separate pot and keep it hot. Chop the onion very finely.
- 2
Melt the butter with the sunflower oil in a wide pot and cook the onion over medium heat for 3-4 minutes until softened.
- 3
Add the orzo and toast, stirring constantly, for 4-5 minutes until lightly golden.
- 4
Stir in the tomato paste for 1 minute, then add the hot water, salt and black pepper.
- 5
Bring to a boil, cover and cook over low heat for 12-15 minutes until the water is absorbed and the orzo is tender.
- 6
Remove from the heat, place a paper towel under the lid and let rest for 10 minutes; fluff with a fork and serve.
Nutrition
Per serving
| Calories | 384 kcal |
|---|---|
| Protein | 11 g |
| Carbs | 55 g |
| Fat | 13 g |
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