Directions:
- Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
- Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.
- Stir in cheese, butter, salt, and pepper and serve immediately.
- Cooks' note: Orzo can be parboiled 2 days ahead, then tossed with 1 tablespoon olive oil and chilled, covered. Bring to room temperature (or run under hot water in a colander)before proceeding.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.23 Kcal (462 kJ) | ||
| Calories from fat | 63.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Cholesterol | 14.92mg | 5% | |
| Sodium | 250.11mg | 10% | |
| Potassium | 78.15mg | 2% | |
| Total Carbs | 7.44g | 2% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 4.71g | 9% | |
| Calcium | 2.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 107.76 Kcal (451 kJ) | ||
| Calories from fat | 61.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 14.58mg | 5% | |
| Sodium | 244.5mg | 10% | |
| Potassium | 76.4mg | 2% | |
| Total Carbs | 7.27g | 2% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 4.61g | 9% | |
| Calcium | 2.7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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