Recipe information
Yield
Serves 10
Ingredients
9 cups canned low-salt chicken broth
3 cups orzo (rice-shaped pasta)
1/2 cup (1 stick) butter
3 garlic cloves, pressed
3/4 teaspoon ground nutmeg
1/2 cup minced fresh parsley
Preparation
Step 1
Pour broth into heavy large saucepan. Bring to boil. Add orzo; boil until tender and liquid is absorbed, stirring often, about 15 minutes. Remove from heat.
Step 2
Melt butter in heavy medium skillet over medium-high heat. Stir until butter is golden, about 4 minutes. Remove from heat. Stir in garlic and nutmeg. Pour over orzo. Add parsley. Season with salt and pepper. Transfer to large bowl and serve.
