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Prep Time: 3 Minutes Cook Time: 17 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My absolutely favorite go-to dish when there is nothing to eat for dinner and I want something delicious and satisfying. It also can be easily doubled and tripled to infinity and served as a side dish. Try adding some shredded cooked beef roast with all the extra juices and the leftover veggies. My dad always liked to sprinkle on some parmesan cheese on top but I prefer a squeeze or two of fresh lemon juice. Have some fun adding your own favorite touches! Ingredients:
1/2 cup orzo pasta |
1 (15 ounce) can beef broth or 1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth |
1/4 cup water |
1 teaspoon sea salt |
1/4 teaspoon fresh ground pepper |
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup finely sliced carrot (optional) |
Directions:
1. Bring broth, water, butter, salt and pepper to a simmer.
2. Add carrots and cook for 5 minutes. If not using carrots skip this step.
3. Stir in orzo and allow to cook uncovered over medium-low heat for 20 minutes. Stir occasionally to prevent clumping of the pasta.
4. If you are adding any extras like cooked meat, onions or other vegetables, add during the last five minutes of cooking in order to heat them through. Pour into a big bowl and dig in!
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