This is from one of my favorite cookbooks, The Vegan Table. Orzo is actually a rice-shaped pasta and has a risotto-like texture. It’s perfect for soups or even for Asian dishes such as stir-fry. I loved the flavor of this dish and the fact that it’s super versatile. Next time, I’ll add mushrooms, herbs, and maybe even asparagus.
INGREDIENTS:
2 Tbs olive oil
2 garlic cloves, minced
12-oz orzo
3 C vegetable broth (I like Better Than Bouillon brand)
1-1/2 C frozen peas, partially thawed
2 large jarred roasted red peppers, drained and chopped
Salt and pepper, to taste
DIRECTIONS:
Heat the olive oil in a large, deep-sided skillet. Add the garlic and cook for 2 minutes. Add the orzo and stir for 2 more minutes.
Add the stock, peas, roasted red peppers, salt, and pepper. Bring to a boil.
Reduce heat, cover, and simmer, stirring every so often for 12-15 minutes, or until the orzo is tender. The liquid will also be absorbed.
I served this with the Baked Truffle Polenta Fries and a green salad.
- 2 Tbs olive oil
- 2 garlic cloves, minced
- 12-oz orzo
- 3 C vegetable broth (I like Better Than Bouillon brand)
- 1-1/2 C frozen peas, partially thawed
- 2 large jarred roasted red peppers, drained and chopped
- Salt and pepper, to taste
- Heat the olive oil in a large, deep-sided skillet. Add the garlic and cook for 2 minutes. Add the orzo and stir for 2 more minutes.
- Add the stock, peas, roasted red peppers, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer, stirring every so often for 12-15 minutes, or until the orzo is tender. The liquid will also be absorbed. Enjoy!
Enjoy!
