Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft.
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Add the orzo and toast it lightly for about 2 minutes until golden brown.
- Pour in the vegetable broth and add thyme, oregano, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover the pan, and simmer for 10-12 minutes until the orzo is tender and has absorbed most of the liquid.
- Remove from heat and fluff with a fork. Mix in fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg