Skip to main content
Epicurious

Orzo with Brown Butter and Parsley

3.9

(7)

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

  1. 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.

TagsPastaOrzoParsleyHerbs & SpicesStarterDinnerNut FreeVegetarianEasy30 Minutes or LessBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.