Orzo looks like rice, but it’s actually a pasta! It’s so simple to make, but home cooks often don’t make it for some reason….so here is my simple and flavorful orzo recipe. The sundried tomatoes give a slight sweetness to the dish, but there is freshness from the peas, and then a bit of salty goodness from the parmesan! Serve this orzo salad warm or cold and all of your friends and family will think you just became a culinary master.
2 tablespoons extra virgin olive oil
1 cup orzo
Dash red pepper flakes
¾ cup onion (diced small)
1 tablespoon garlic (minced)
1 ½ cup vegetable stock
¼ cup sundried tomatoes (chopped)
1 cup frozen peas
¼ – ½ cup parmesan (small chunks)
Salt and pepper to taste
In a saucepan over medium-low heat, heat the oil and red pepper flakes for roughly 30 seconds. Add the orzo pasta and let it toast until lightly golden (make sure to stir constantly so it doesn’t burn!) – about 2 minutes.
Add the diced onion and allow to cook for 2 minutes more (again make sure to stir so nothing burns).
Add the garlic and stir into the mixture until fragrant, about 1 minute.
Pour in the vegetable stock, turn the heat to high until it boils, and then immediately cover and turn the heat back to medium-low. Cook covered for 12 minutes.
Turn heat off.
Remove cover, fluff with fork.
Add the sundried tomatoes and frozen peas. Stir until distributed throughout the pasta (the heat of the orzo will warm through the peas).
Add parmesan chunks.