Orzo Pilaf With Peas, Pearl Onions, and Roasted Red Peppers |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From a Vegan Mediterranean cookbook that tastes more like a risotto than a pilaf because of its creamy texture. Ingredients:
2 tablespoons extra virgin olive oil |
2 garlic cloves, finely chopped |
12 ounces orzo pasta |
3 cups vegetable broth |
1 1/2 cups frozen baby green peas and pearl onions |
1 (7 1/2 ounce) jar roasted red peppers, drained and chopped |
salt and pepper |
Directions:
1. In a large, deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the orzo and cook, stirring, for 2 minutes.
2. Add the broth, peas and pearl onions, red peppers, salt, and black pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times until the orzo is tender yet still firm to the bite and absorbed the liquids, about 15 minutes. Serve at once.
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