Orzo pasta with herbs
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Orzo pasta with fragrant green onions, parsley, and dill makes a wonderful side dish for any meat, chicken, or fish dish. It's delicious hot or cold, and is perfect for picnics.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups orzo pasta
- 1/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Cook 2 cups orzo pasta in salted boiling water until al dente, about 8 minutes; drain. Chop 6 green onions; sauté only the white parts in a skillet with olive oil for about 2 minutes.
- Stir in the orzo, 2 cups chicken broth, green onions, and a handful each of chopped parsley and dill; season with salt and pepper to taste. Cook over low heat until the pasta thickens, about 3 minutes. Stir in 1/4 cup grated Parmesan.
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