Orzo is a great pasta that people often mistake for rice but, it is indeed a form of pasta. That being said, I love it in soups or as a side dish or even your main entrée. Also because it’s still winter and I feel like lighting up our meals a bit (pasta and veggies always feel light to me) I’ve tried to full up my taste testers with them. I love using the sweet baby peppers in cooking or right out of the bag or in a salad. Because you know I love a good salad. It gives you the chance to add flavor and color in what ever your cooking.
In this recipe you can have it as a side or double the recipe and have it as your main entrée for you vegetarians out there. I really love sauté mushrooms and onions with garlic the trio is such a comforting blend and, add a few peas at the end for color then you got a get satisfying meal.
Bring a medium sauce pan with about 6 cups of water and 1 teaspoon of salt to a rolling boil. Add 1 cup of orzo pasta and cook for 8 to 10 minutes depending on how soft you like your pasta. (Save 1/2 cup of the pasta water to add after you add the pasta to the pan). Drain the pasta and run cold water over it to stop the cooking process then set aside.
- 1 cup orzo pasta
- 1/2 of a medium onion diced into small pieces
- 8 baby Bella mushrooms thinly sliced
- 1 red, yellow and orange sweet baby bell pepper
- 2 large clove of garlic minced
- 1/2 cup petite green peas (save to mix in at the end)
Heat your skillet on medium high and melt the butter add the sliced mushrooms and onions. Stir and toss the mushrooms and onions until soft then add the garlic and stir for a minute. Then toss in the peas and orzo I then add 2 Tablespoons of olive oil and the saved pasta water then stir every thing together. Turn off the heat and continue to stir for a few minutes to heat the past and peas. You will know it’s ready when the peas a shiny.
Plate and serve!
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