Serves 10.

INGREDIENTS

  • 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

    DIRECTIONS

    Pour broth into heavy large saucepan. Bring to boil. Add orzo; boil until tender and liquid is absorbed, stirring often, about 15 minutes. Remove from heat.

    Melt butter in heavy medium skillet over medium-high heat. Stir until butter is golden, about 4 minutes. Remove from heat. Stir in garlic and nutmeg. Pour over orzo. Add parsley. Season with salt and pepper. Transfer to large bowl and serve.