Melt the butter in a medium saucepan over medium heat. Add the orzo; cook for 4 to 6 minutes or until light golden brown, stirring frequently.
Recipe
Author
Celebrity Chef Andrew Zimmern
Save Options
Description
This easy one pan side dish is fast and delicious and pairs perfectly alongside our Broiled Salmon with Blue Cheese and Lemon.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee unsalted butter | ||
| 1 (12-oz.) pkg. Hy-Vee orzo | ||
| 2 c. Hy-Vee chicken stock | ||
| 2 c. Hy-Vee tomato juice | ||
| 2 tbsp. chopped Italian parsley | ||
| 2 tbsp. finely chopped fresh tarragon | ||
| 2 tbsp. fresh lemon juice | ||
| 2 tsp. coarsely ground Hy-Vee sea salt | ||
| Fresh chives, for garnish |
Things To Grab
- Medium saucepan
Directions
Stir in the chicken stock, tomato juice, parsley, tarragon, lemon juice and sea salt. Bring to a boil. Cover and cook over medium-low heat for 14 to 16 minutes or until orzo is al dente and most of the liquid is absorbed. Garnish with chives, if desired.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 10mg
- Sodium: 1060mg
- Total Carbohydrates: 47g
- Protein: 9g
Daily Values
0%
Iron 15%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Seafood Without the Catch