- Place 1 Tbsp. olive oil in a pan, and add 1 cup uncooked orzo. Cook the orzo until it begins to turn golden brown. Add 2 minced shallots and 1 minced garlic clove. Toss well, and cook for 1 to 2 minutes.
- Add 2 cups of reduced-sodium chicken or vegetable stock, and cook on medium until the stock is absorbed. Add 2 more cups of stock slowly until the orzo is cooked, approximately 10 minutes. Add ¼ cup finely minced flat-leaf parsley, ¼ teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper.
Makes 4 servings.
Recipe source: www.diabetes.org.