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 until soft and translucent (3-4 minutes).
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Add the orzo pasta and toast for about 2 minutes until lightly browned.
- Pour in the vegetable broth; add thyme, oregano, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10-12 minutes until orzo is tender and broth is absorbed.
- Remove from heat, fluff with a fork, mix in fresh parsley, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg