BUTTERY TOASTED ORZO

SERVES 4

I just love this. It uses lots of butter and has a wonderful, nutty taste. You can cut the butter way back and it will still be very good. This is especially good with light tomato-based stews, such as Stewed Cod and Tomatoes, that add acidic contrast to the richness of the butter.

INGREDIENTS

4 tablespoons butter

1-1/2 cups orzo

1 can (14.5 ounces) low-salt chicken broth, plus enough water to make 2-1/2 cups

Salt and pepper to taste

2 tablespoons chopped fresh parsley

Melt the butter in a medium saucepan over medium-high heat. Add the orzo and stir well to coat the grains with the butter. Cook until a nutty brown color, stirring constantly to prevent burning. Add the broth and water; bring to a boil over high heat. Cover; reduce to medium-low and cook for about 15 minutes or until all of the liquid is absorbed. Season with salt, pepper and parsley. Stir well. Serve immediately.

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