Add the garlic and 1 pound dried orzo and cook until fragrant and the orzo is toasted in spots, about 2 minutes. Add 1 (32-ounce) carton low-sodium broth, 1 cup water, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently to keep the orzo from sticking.
