- 2 tablespoons unsalted butter
- 1 cup orzo
- 3 cups chicken stock
- Crumbled feta cheese
- Freshly chopped parsley
Melt butter in a medium-size pot. Add the orzo and stir to toast the orzo slightly, about 3 minutes. Add the chicken stock and bring mixture to a boil, then reduce to simmer, cover pot and cook until all the liquid is absorbed, about 20 minutes.
When finished, spoon onto plates and garnish with feta and parsley.