- 3/4 cup orzo
- 2 Tbs. dried mint or fresh cilantro
- 3 cups water
- additional water
- 1 and 1/3 cups yogurt (reg., low, or non-fat)
- salt to taste
- 3 Tbs. flour
- 2 tsp. salt
- 1 can of beef or chicken broth or 2 bouillon cubes
- 1 Tbs. vegetable oil
- 1/2 cup onion, diced
Cook orzo to al dente. Make a paste of the yogurt, flour, and salt, and stir into the pan of undrained orzo. Add broth or bouillon cubes. If using bouillon, add about 2 cups of water as well. Bring the mixture to a boil and cook about 5 minutes, stirring to prevent sticking. Turn off heat. In a frypan, saute the onions in oil until transparent. Add mint or cilantro and stir-fry until onions are browned. Add this mixture to the soup with additional water and salt to taste. Bring to a boil again and cook 15 minutes.
Note: Orzo is the small pasta that looks like rice.