Steps: |
| -Heat a deep, heavy bottom saute pan to medium-high. Add the oil and the onions, and saute until translucent. |
| -Add the orzo and turn the heat down to medium. Slowly toast the orzo to golden while constantly stirring. (Learn How) |
| -Once it starts to turn golden, add the garlic, carrots and celery. Saute an additional minute over medium to medium-low heat. |
| -Season with some salt and pepper now so the pasta will absorb it with the stock. |
| -Add 1 cup of stock and stir. Keep stirring as the stock reduces. Once evaporated, add a 1/2 cup of stock. |
| -Keep adding the stock in 1/2-cup increments until the pasta is al dente. Then stir in the butter and parsley. |
| -Taste for seasoning and serve, or transfer to a sheet pan for cooling. |
|
|
