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Recipe courtesy of Nancy Fuller

Peppery Parmesan Orzo

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 10 servings
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  1. In a large saucepan, heat the olive oil over medium heat. Add the garlic, onions and chile flakes and cook until the onions soften, about 3 minutes. Add the orzo and white wine and cook until the wine is absorbed, 2 to 3 minutes. Add the chicken broth, some salt and pepper and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is tender and cooked through, about 20 minutes.
  2. Stir in the arugula, Parmesan and butter and serve.
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