I came up with this herbed orzo to act as a simple foil to the flavorful balsamic roasted chicken I made on Saturday night – but it came close to stealing the show, at least if you ask me. The smooth flavor of extra-virgin olive oil and the green bite of parsley and dill are perfect against orzo, my favorite pastina. Sometimes it’s the low key side dishes that taste the best.
1/2 cup dried orzo (0r other pastina)
1 1/2 tablespoons (approx.) extra-virgin olive oil
1 tablespoon finely chopped Italian Parsley
2 tablespoons finely chopped dill
salt and pepper
- Cook the orzo according to the package directions.
- Drain the orzo and transfer to a large bowl. Add remaining ingredients and toss to combine. Season to taste and serve alongside roasted meat or chicken.
Source: Covered In Flour