Normally when you cook orzo, you boil it in water, drain it then add some sort of sauce. This is a little different. Here we cook the orzo just like you cook rice. Add an amount of liquid, and when the orzo is done, there is no need to drain. This method gives the orzo much more flavor, and it’s much easier to eat. Serves 3-4
Ingredients:
- 1 cup orzo
- 1½ cup chicken stock (or broth)
- 1 teaspoon canola oil
- 1 teaspoon butter
- 1/4 cup finely chopped green, white or red onion
- 1/4 cup finely chopped red pepper
- 1/1 cup frozen peas
- S & P to taste
Directions:
In a small saucepan, melt the butter and the oil. Add the onions and peppers and sauté until softened, about 3-4 minutes. Do not brown.
Add the chicken stock and bring up to a boil. Add the orzo. Reduce the heat to low. Cover and cook according to the time on the orzo package. Add the peas for the last few minutes so they thaw and warm.
Normally, when the liquid is absorbed, the orzo should be tender. You may need to add just a little more stock if the liquid is gone but the orzo needs to cook longer. Mix the warmed peas in and serve.
Variations:
The peas, peppers and onions can all be substituted with different vegetables. Just think “flavor and color”. You need both onions and peppers, but you can vary any type you like. As long as you have some red and green in it somewhere, the dish looks great.
