Summer Orzo

Orzo is such a versatile ingredient. I call this my summer version because I used garden ingredients that were ripe and ready from various gardens. I am never one to say no to those who offer their garden products to me! Yes please! One pan, 15 minutes, fresh ingredients and a side dish is ready for you!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Over medium heat, sauté diced onions in a drizzle of olive oil in a sauté pan or cast iron pan and let soften.

Step 2

Once the onion is softened, add the minced garlic and let cook for a minute.

Step 3

Add tomatoes and orzo. Mix well and let the orzo toast up for a minute.

Step 4

Add 2 cups of chicken stock and let come to a simmer. Reduce heat if necessary. Note: vegetable stock can also be used. Add more stock if it has evaporated and the orzo is not fully cooked. Add slowly so that the orzo does not overcook.

Step 5

Add salt and pepper to taste and stir to combine.

Step 6

Orzo takes roughly 9 minutes to cook to al dente. Read package instructions but 9 minutes should be sufficient. At this stage, add the 1/4 cup of cream, 1/2 cup of peas, 1/3 cup of grated mozzarella cheese and 1/4 cup of chopped parsley. Mix well. Note: Always grate your own cheese! Not only is it budget friendly, it tastes better too! Add the cheese slowly so that it does not clump together.

Step 7

Once all of the ingredients mixed well within the orzo and the cheese is melted, remove from heat and serve hot. Enjoy!