| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 red onion, chopped
- Pinch red chile flakes
- 3 cups orzo
- 1/2 cup dry white wine
- 3 cups chicken broth
- Kosher salt and freshly ground black pepper
- 3 cups chopped arugula
- 1/2 cup grated Parmesan
- 1 tablespoon unsalted butter
Instructions
- 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.
- Stir in the arugula, Parmesan and butter and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 224 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 10 mg |
| Sodium | 340 mg |
Reviews
I have made this several times and have always enjoyed it. A good balance of creamy and a little arugula kick. We like extra red pepper flakes. The recipe “as is” makes a ton, so I feel comfortable cutting in half.
The trick to this recipe not being sticky is to cook it low, and be gentle. A simmer here means steaming and the occasional bubble. Stir just to lift anything stuck to the bottom and gently swirl it around. If you do that you won’t break up the orzo and avoid the starchy stickiness. I used a yellow onion which was quite good.
I cut this recipe in half, and it still was quite a bit. Had to amp up the flavor with some chicken base, and a little extra red pepper. I can see how it would become sticky if not handled properly, that is, do not stir it too much. I used spinach, that I gave a quick chiffonade, which got the texture right for me. Good side dish for a variety of foods.
I haven’t tried this yet, but I do have to question 20 minutes to cook orzo!
I didn’t care for the red onion flavor, and it turned out kind of gloopy and thick. Not a recipe I’d make again.
This was a Huge hit at my Family Dinner Potluck yesterday. They loved it so much that they all asked me for the recipe.
Absolutely Delicious!
I had to substitute the Arugula with Baby Spinach as I couldn’t find any in town. Turned out lovely.
Definetely going to be a favourite in my house. 🙂
Easy and oh so delicious! It was perfect just following the recipe. Personally, I would have added a bit more chili flakes.
Very good, made the recipe exactly as written.
Made exactly as instructed except cut in half. Consistency was good but really lacking in flavor. Not sure why, how could these ingredients mixed together not be wonderful?
Excellent recipe. Perfect as is.