Nutrition Information (per serving)
1 tsp extra-virgin olive oil
¼ cup diced yellow onion
1 tsp minced garlic cloves
⅔ cup dry orzo pasta
1¼ cup chicken stock
2 Tbsp grated Parmesan cheese
⅛ tsp sea salt
⅛ tsp freshly ground black pepper
- Add chicken stock, bring to a boil and then reduce to a simmer. Simmer, stirring constantly until most of the liquid is absorbed, about 10 to 15 minutes.
- Heat a large saucepan over medium-high heat. Add olive oil and sauté onions and garlic until onions are translucent. Add orzo and stir to coat with oil.
- Remove from heat and stir in cheese, salt and pepper. Serve ⅓ cup.