Mediterranean Orzo Pilaf

I.LOVE.This.Recipe! I have made this recipe several times, and it is the perfect quick side, or lunch option. It is super easy to make, and with only a few ingredients it comes together in about 15 minutes.

Here's what you need:

2 Tbs. butter
1 1/2 cups uncooked orzo pasta
1 can (14.5 oz) low sodium chicken broth
1/4 tst salt
1/4 tst pepper
1/2 cup crumbled feta cheese
1/3 cup drained oil packed sun dried tomatoes-patted dry and sliced (I use scissors!)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint (I've made it without the mint, and used a little dried parsley and it turned out fine!)

Directions:

In a medium skillet, melt butter over medium heat. Add orzo and cook stirring occassionally until lightly browned. (About 5 minutes) Next stir in chicken broth, salt and pepper and bring to a boil. Cover. Over medium heat cook until liquid is absorbed. (Depends on your stovetop!)

Remove pot from heat. Let stand covered for 5 minutes, and fluff with a fork. Stir in feta and tomatoes, parsley and mint.

Enjoy!

What I love about this pasta dish, is the saltiness of the feta, and the sweet tartness of the sun dried tomatoes. Like I said earlier, I've had this recipe with and without the fresh parsley and mint, and it is good either way. Don't let not having those two ingredients stop you from making this dish! Sometimes I throw in some leftover chicken in and make it more of a meal. Delicious!

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