- 2 cups orzo
- 4 cups chicken broth
- 1/2 cup dried apricots, plumped in Port wine
- 6 tablespoons unsalted, butter
- 1/2 cup sliced almonds
- Pinch sugar and cinnamon
- Salt and pepper
Cook 2 cups orzo in 4 cups chicken broth so that pasta absorbs flavor of broth. Transfer to a bowl. Chop apricots and fold into orzo. Melt 4 tablespoons butter until golden and add to orzo; season with salt and pepper.
Reheat, covered in 350 degree oven for 15 minutes or until hot. To create garnish: saute almonds in remaining 2 tablespoons of butter with a pinch of sugar and cinnamon; sprinkle over the stuffing when it comes out of the oven.