1 1/2 cups chicken broth
1/2 cup orzo pasta
2 tbsps sun-dried tomatoes (packed in oil minced)
2 tbsps feta cheese (crumbled)
1/8 tsp kosher salt
1/8 tsp pepper
Bring broth to a boil in a small saucepan and stir in orzo.
Return liquid to a boil.
Cook orzo, uncovered, stirring occasionally until liquid is absorbed, approximately 9 minutes.
Remove saucepan from heat.
Stir tomatoes and feta into orzo, mixing until feta melts slightly.
Season orzo with salt & pepper.
Serve with the Chicken Roulades