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1 pound (1/2 kilo) orzo
Heat large skillet, add oil to almost coat the bottom of the pan. Sauté vegetables in order listed. Do not allow vegetables to burn!
Add orzo and cook over medium heat until all pieces are lightly browned and well mixed with vegetables. Add hot liquids to volume of 1:1-1/2 of the ingredients in pan. Stir once and then cover pan. It is better to err on the side of too little liquid. If you taste it when it is all absorbed and the orzo still has a bite, you can add more liquid and continue to simmer until it is all absorbed. Be careful not to let the orzo become mushy!!
Continue to simmer over very low heat until all liquid is absorbed. Taste and add salt, pepper, and parsley to taste.
Poster's Notes:
Here in Israel orzo is sold in packages, I would do 4 or 5 packages if this is the "main" side dish, less if there is going to be another side dish, also take into consideration what the 1st course is going to be. If it is something filling, go for the smaller amount, but if it is just something light, like a fruit dish, maybe go for the bigger amount.
Posted by Michele Thaler
Nutritional Info Per Serving: N/A
1 large or 2 small onions, diced
4 cloves garlic, diced fine
2 carrots, grated
Mushrooms, sliced (optional, amount to suit your tastes)
About 2 to 3 Tbsp. vegetable oil or vegetable spray
2 to 3 cups chicken broth, de-fatted, hot
1 to 2 cups boiling water
Salt
Black pepper, freshly grated
Dried parsley, to taste
You can adjust the garlic to suit your tastes and size of the garlic cloves.