Prep 10 mins
Cook 18 mins
The next time you are going to reach for the rice to make a pilaf, choose orzo pasta instead! This pasta is shaped like a grain of rice. It's delicious in this easy recipe - it is loaded with all kinds of good stuff! I love it and it shows. LOL
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups orzo pasta
- 14 ounces ready-to-use vegetable broth or 14 ounces chicken broth
- 2⁄3 cup white wine
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 pinch crushed red pepper flakes (to give it that extra zing)
- 1 cup frozen baby peas, thawed
- 1⁄2 cup fire-roasted sweet red pepper, diced
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup minced flat leaf parsley
- In large saucepan, melt butter over medium heat.
- Add onion and garlic; cook and stir until crisp-tender, about 6-7 minutes.
- Add in sweet red peppers and just warm throughout.
- Add orzo; cook and stir until pasta is slightly toasted, about 5 minutes.
- Stir in broth, water, salt, and pepper & bring to a simmer.
- Reduce heat to low, cover saucepan, and cook until pasta is al dente, about 11-16 minutes.
- Add peas to saucepan, cover again, and remove from heat.
- Let stand 5 minutes.
- Add cheese and parsley; stir in gently with a fork and serve pilaf immediately.
I left out the wine and peas and added spicy grated cheese! I also used PHO vegetarian stock to keep it healthier. My cheeses were low fat as well, turned out GREAT! See pic :