Ingredients with Measurements:
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup asparagus, chopped
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until fragrant.
2. Add the orzo pasta and stir to coat with the oil. Cook for 2-3 minutes, stirring occasionally, until the pasta is lightly toasted.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the orzo is tender and the liquid has been absorbed.
4. While the orzo is cooking, blanch the asparagus in boiling water for 2-3 minutes, until tender-crisp. Drain and rinse with cold water to stop the cooking process.
5. When the orzo is done, stir in the blanched asparagus and frozen peas. Season with salt and pepper to taste.
6. Garnish with chopped parsley and serve hot.
20-25 minutes
5. Temperature: Medium heat for sautéing, boiling for blanching, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories: 220
- Fat: 4g
- Carbohydrates: 37g
- Protein: 8g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or mushroom broth.
- You can use any type of pasta you prefer, such as rice or quinoa.
- You can use any type of vegetable you prefer, such as broccoli or zucchini.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different herbs, such as thyme or basil, for a different flavor profile.
- Add grated Parmesan cheese for a cheesy twist.
Tips and tricks:
- Be sure to rinse the orzo pasta with cold water after cooking to prevent it from sticking together.
- If the orzo is not fully cooked after the liquid has been absorbed, add a little more broth or water and continue cooking until tender.
- You can make this recipe ahead of time and reheat it in the microwave or on the stovetop.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the orzo pilaf in a large bowl or on individual plates.
- Garnish with additional chopped herbs or a sprinkle of Parmesan cheese.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Green salad
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the orzo is too dry, add a little more broth or water and continue cooking until tender.
- If the orzo is too wet, remove the lid and cook for a few more minutes to allow the liquid to evaporate.
Food safety advice:
- Be sure to cook the orzo and vegetables to the recommended temperature to ensure they are safe to eat.
Food history:
- Orzo is a type of pasta that originated in Italy and is commonly used in Mediterranean cuisine.
Flavor profiles:
- This dish has a savory and slightly nutty flavor from the toasted orzo, with a fresh and slightly sweet taste from the asparagus and peas.
Serving suggestions:
- Serve this dish as a side dish or a main course.
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