Orzo Pilaf
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 6 to 8
Ingredients
- 2 tablespoons Butter
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (16-ounce) box orzo
- 1 (32-ounce) carton chicken broth
- 2 fresh zucchini, chopped
- 2 fresh yellow squash, chopped
- 1 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Directions
In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 minutes. Add orzo; cook, stirring constantly, for 1 minute. Stir in broth, zucchini, and squash, and bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for 10 minutes.
Uncover and cook, stirring constantly, for 2 minutes or until most of liquid is absorbed. Stir in cheese, parsley, salt, and pepper.