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.
2 Tbs olive oil
2 garlic cloves, finely chopped (I just used my garlic press)
12 oz orzo
3 C veggie stock (I used Better Than Bouillon brand)
1-1/2 C frozen peas, partially thawed
7.5 oz jar roasted red peppers, drained and chopped (I used 2 large peppers)
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.
I served this with the Baked Truffle Polenta Fries and a green salad.