Lissan al Assfour bel Goz

• 1 cup orzo
• About 3 cups chicken or meat stock (page 143) (or you may use 11 1/2 bouillon cubes)
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped walnuts

1. Toast the little pasta in a skillet, shaking the pan, to brown them lightly all over.
2. Add stock a cup at a time and a little salt (take into consideration the saltiness of the stock or bouillon), and cook about 15 minutes, until tender.
3. There should be just a little liquid left as the sauce.
4. Serve in a shallow dish, sprinkled with olive oil and topped with the nuts.

orzo, chicken, salt, extravirgin olive oil, walnuts

Taken from www.epicurious.com/recipes/food/views/lissan-al-assfour-bel-goz-373557 (may not work)