Orzo Pilaf
Description
This is a quick, easy side dish that tastes great. It comes together in minutes and makes an elegant pasta side for almost any protein--a good recipe to have in your hip pocket for those nights when you don't have time to roast potatoes or don't want rice.
Ingredients
Instructions
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Heat a heavy, medium sauce pan over medium-high heat. Add olive oil and swirl around. When oil is hot, but not smoking, add the diced shallots and saute for a couple of minutes. Add the butter and let melt.
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Add the orzo pasta and stir thoroughly to make sure the pasta is coated in the butter. Add a little more butter if necessary--you want the pasta to be well coated
Stirring frequently, sweat the pasta and the onions until the pasta gets hot and perhaps a little toasty--take care that you are stirring enough to make sure the shallot does get anything more than toasty, as well.
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Add the chicken stock and sprinkle a little lemon-pepper seasoning over the mixture. Stir well, and bring to a boil. Let boil for a minute or so and then turn the heat down and cover the pot. Let the pasta simmer for about 20 minutes, stirring frequently to avoid sticking. The pasta will absorb all the water and the mixture will become creamy. Check for doneness. After about 17-18 minutes, add the frozen peas, if using, and let them cook in the pasta mixture until they are heated through.
Enjoy!
