This hearty baked orzo recipe is incredibly satisfying on a cool fall day.
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4 cups F&L chicken stock
1 cup feta cheese, crumbled
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the feta cheese, mixing well.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.
Variations: Try topping this baked dish with Kalamata olives, fresh herbs and sun-dried tomatoes, or with a hearty helping of your favorite roasted vegetables.