Orzo is a versatile pasta, delicious both hot and at room temperature. It’s also a wonderful foil for bold flavors such as feta and mint. Serve with grilled chicken breasts and/or a green salad for a delicious meal.
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Preparation
- Olivio is way more than just a terrific topper, it’s also wonderful to cook with. Olivio has the rich, creamy butter taste you love, plus the natural goodness of olive oil. It’ll make your favorite recipes better tasting, and better for you.
- Cook 1/2 a box of orzo as directed on the package in chicken broth, vegetable broth, or water.
- While the orzo is cooking, heat a skillet over medium heat. When the skillet is hot, add a couple tbs. of Olivio Buttery Spread and saute onions until transparent, about 3-5 minutes. When the onions are almost cooked, add the minced garlic and saute for a minute. Add tomatoes and cook for a minute and then add about a 1/2 cup of wine and simmer together for about 3 minutes. Season with salt and pepper and turn off the heat until the orzo is ready.
- When the orzo is al dente, drain and reserve the cooking broth. Add orzo to the sauteed onions and tomato mixture. Mix together and add as much reserved chicken broth to make a sauce of sorts for the pasta (you can discard the rest of the broth or use it for something else). Add as much crumbled feta and fresh herbs as you like. Taste and then add salt and pepper if necessary. Enjoy.
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