Thursday, May 20, 2010

Toasted Orzo with Peas and Parmesan

When it comes to side dishes to go with my meals, I am terrible. It's always the same thing. Potatoes or rice and some sort of green vegetables (usually green beans or broccoli). Bor-ing. So, when my grocery store had pasta buy-one-get-one-free last week, I stocked up on regular spaghetti and pasta, but also things I don't normally buy like pastina and orzo, in hopes of making some different side dishes.

I've always wanted to try orzo, but never have. So, I did what I always do when I'm searching for a random recipe...searched through my Google Reader. When I searched for orzo recipes and saw this one, I knew it'd be a winner because, well, everything on Joelen's blog is a winner! This recipe was really good, and I'll definitely make it again, along with some variations of it, because as of now, I'm a big fan of orzo!

Toasted Orzo with Peas and Parmesan

from Joelen's Culinary Adventures, written as I made it

2 tbsp. unsalted butter
1/4 c. chopped onions (I used frozen)
1/2 tsp. salt
1 tbsp. minced garlic
1 lb. orzo
4 c. chicken broth
10 oz. frozen peas
1 c. grated parmesan cheese
pepper, to taste

Melt the butter in a pan over medium-high heat. Add onion and salt and cook until onions get soft and start to brown. Add garlic and cook for 1 minute. Pour orzo in the pan; stir to coat well with butter. Toast for about 5 minutes, or until orzo starts to turn golden brown.

Add chicken broth to pan. Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, for about 15 minutes, or until liquid has been absorbed and orzo is tender. Stir in peas, parmesan cheese, and pepper and heat until peas are hot.

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