Tuesday, August 14, 2012

Parmesan Orzo with Peas

Okay, so side dishes are my new favorite thing. I'm trying to branch out (and away from my just-stick-some-steamed-veggies-with-it mindset). This recipe is a perfect side dish. Or I suppose you could add some turkey or ham or chicken and make it a main dish, but the point is - it's delicious. I could eat a whole big bowl of this stuff. Or two bowls. 

Recipe adapted from here.

2 tbsp butter
1 small onion, chopped
1/4 tsp salt
2 garlic cloves, minced
1 1/4 cups orzo
2 1/2 cups low-sodium chicken broth
1 1/4 cups frozen peas, thawed
1 cup freshly grated Parmesan cheese
11/2 tbsp dried parsley
Black pepper, to taste

1. Melt the butter in a large skillet over medium heat. 
2. Add the onion and cook, stirring, until softened and translucent (6ish minutes). Add in the garlic and cook for another minute.
3. Stir in the orzo and cook, stirring frequently, for another 5 minutes (or until most of the orzo grains are golden). 
4. Slowly add the chicken broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the orzo is tender and the liquid has been absorbed (about 10-12 minutes). 
5. Remove from heat and stir in peas, Parmesan, and parsley. Let sit until the peas are warmed through (a couple minutes). Season with pepper to taste. 

(melting the butter)

(cooking the onion)

(toasting the orzo)

(just added the chicken broth)

(simmering until orzo is tender)

(adding peas, parmesan, and parsley)

(all done!)

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