Toasted Orzo With Peas, Parmigiano and Peppers

Orzo is a Mediterranean starch that looks like rice, but is actually pasta. While orzo is shaped like grains of rice and sometimes confused with rice, it is completely different. Rice is a grain, orzo is a pasta the name “orzo” is Italian for barley seed, which is a nod to the pasta shape, noting that while this shape looks like a barley seed, there is no barley in orzo. Other Italian aliases are semi di melone  (“melon seeds” or big rice) or risoni or pastina or little pasta.

Orzo is popular all over the Mediterranean, but is only gaining its popularity and stride here in the United States. I love orzo, but sometimes forget about it. I guess, at least to me, it is kind of the forgotten pasta. That being said, I was looking for a different starch alternative to go with my citrus pork tenderloin Citrus Pork Tenderloin. I found a delicious recipe that called for toasted orzo with peas and Parmigiano cheese. That was perfect!

Toasted Orzo with Peas and Parmigiano

Of course I only used the actual recipe as a guide. Would you expect anything any different? I added ingredients and made substitutions for others. It’s just what I do. 🙂

1 lb orzo

1 shallot, minced

1/2 red pepper, diced small

1 TBSP garlic

salt & pepper to taste

2 cups frozen peas

1 cup dry white wine

3 1/2 cups chicken broth

1/3 cup Parmigiano cheese

2-3 TBSP fresh lemon verbena, chopped, optional

olive oil for cooking

2-3 TBSP hazelnut-lime butter for cooking, or regular butter

lemon balsamic vinegar or lemon juice

Get a large skillet very hot, then add the olive oil and butter. Saute the garlic, peppers, peas and shallots for about 3-5 minutes, or until the shallots and peppers have softened. Add the orzo and saute an additional 5-8 minutes, or until the orzo is lightly golden.

Once the orzo is lightly golden, add the wine and the chicken broth and mix together thoroughly.

Bring to a boil, then reduce the heat to a simmer, and continue to cook for about 20 minutes, or until the liquid has evaporated. Make sure to stir occasionally throughout the cooking process.

After the orzo is cooked and the liquid has evaporated, add the Parmigiano cheese and the chopped lemon verbena and mix everything together thoroughly. Drizzle with either the lemon balsamic vinegar or lemon juice.

Then serve with your favorite entrees or enjoy on its own as a snack or light meal and a glass or two of the same wine you used to cook with. It is very light and refreshing and a perfect choice for warmer weather.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.