Orzo Pilaf With Peas, Pearl Onions, and Roasted Red Peppers

From a Vegan Mediterranean cookbook that tastes more like a risotto than a pilaf because of its creamy texture.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  garlic cloves, finely chopped
• 12  ounces orzo pasta
• 3  cups vegetable broth
• 1 1⁄2 cups  frozen baby green  peas and pearl onions
• 1 (7 1/2ounce) jar  roasted red peppers, drained and chopped
•  salt and pepper

Directions

1. In a large, deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the orzo and cook, stirring, for 2 minutes.
2. Add the broth, peas and pearl onions, red peppers, salt, and black pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times until the orzo is tender yet still firm to the bite and absorbed the liquids, about 15 minutes. Serve at once.