Ingredients
1 pound orzo
1/2 stick (1/4 cup) unsalted butter
2 tablespoons olive oil
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
3/4 cup chopped fresh flat-leaf parsley (from 2 bunches)
Instructions
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.
Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.
My comments:
I substituted orzo for quinoa and it turned out good.
