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Saute 1 chopped onion and 1 thyme sprig in butter
over medium heat until golden; season with salt.
Increase the heat to medium high; add 1 cup orzo and
toast 2 minutes. Add 2 cups chicken broth and bring
to a simmer. Reduce the heat to medium low, cover and
cook until the orzo is tender, 15 minutes. Stir in
some chopped dill. Top with sour cream and paprika.
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