Orzo with Brown Butter and Parsley

• 9 cups canned low-salt chicken broth
• 3 cups orzo (rice-shaped pasta)
• 1/2 cup (1 stick) butter
• 3 garlic cloves, pressed
• 3/4 teaspoon ground nutmeg
• 1/2 cup minced fresh parsley

1. Pour broth into heavy large saucepan.
2. Bring to boil.
3. Add orzo; boil until tender and liquid is absorbed, stirring often, about 15 minutes.
4. Remove from heat.
5. Melt butter in heavy medium skillet over medium-high heat.
6. Stir until butter is golden, about 4 minutes.
7. Remove from heat.
8. Stir in garlic and nutmeg.
9. Pour over orzo.
10. Add parsley.
11. Season with salt and pepper.
12. Transfer to large bowl and serve.

chicken broth, orzo, butter, garlic, ground nutmeg, parsley

Taken from www.epicurious.com/recipes/food/views/orzo-with-brown-butter-and-parsley-961 (may not work)