Flavorful and filling, this satisfying baked dish is wonderful served alongside mixed roasted vegetables.
2 cups farro orzo pasta
4 tablespoons butter
4 white spring onions, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
1 cup Grana-style cheese, grated
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 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.