Beefy Orzo Pilaf

Ingredients

1 tbsp olive oil

½ tbsp butter

½ cup finely chopped onion

½ cup finely chopped mushrooms (optional but adds flavor)

1 clove garlic, minced

1 cup uncooked orzo pasta

2 cups low-sodium beef broth

1 tsp Worcestershire sauce

¼ tsp black pepper

Salt to taste (usually ¼–½ tsp depending on broth saltiness)

¼ cup shredded provolone or mozzarella cheese (or mix)

1 tbsp chopped parsley or chives (for garnish)

Directions

Sauté aromatics

Heat olive oil and butter in a medium skillet over medium heat. Add onions and mushrooms; sauté 4–5 minutes until softened and golden. Stir in minced garlic and cook 30 seconds more.

Toast the orzo

Add the orzo and stir well to coat in the butter mixture. Toast 2–3 minutes, stirring often, until lightly golden and nutty smelling.

Simmer

Pour in the beef broth, Worcestershire sauce, black pepper, and salt (if needed). Bring to a boil, then reduce heat to low. Cover and simmer about 10–12 minutes, until the liquid is mostly absorbed and orzo is tender.

Finish it off

Remove from heat. Stir in the shredded cheese until creamy and melted through. Garnish with parsley or chives and serve warm.

Notes

Nutrition (per serving, ¼ of recipe)

Approximate values:

Calories: 265

Protein: 9 g

Fat: 11 g

Carbs: 32 g

Fiber: 2 g

Sodium: 480 mg

Sugar: 2 g

Nutrition

• Serving Size: 3/4 cup
• Calories: 265
• Total Fat: 11 g
• Sodium: 480 g
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Protein: 9g