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Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.
Photograph by Con Poulos
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By ChefMasterJ
on March 21, 2013
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Great dish, except I think it calls for too much chicken broth. I'm not even sure it needs chicken broth at all? I started with 1 cup and added butter and the parmesan. It came out almost like a risotto consistency. It was very tasty, but if you want it more like a dry texture, skip the chicken broth all together.
By cs05900
on January 27, 2013
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What a great dish! I used the exact recipe & it was marvelous. I served it as a side dish with roast chicken, but am looking forward to eating leftovers as a main Weight Watcher's entrée. This served five people and I still had six cups left over. I think what makes this dish so special is the use of fresh parsley & dill.
By swampwoman65_11...
Gilbertsville, PA
on June 19, 2012
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Wonderful salad, served it with grilled chicken, nice and light. I added Basil instead of the dill and used the green part of the scallions too.
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