Toasted Parmesan Orzo with Peas

This recipe is super easy, really yummy, and great with flank steak! The original recipe called for 3/4 t. salt to be added when you put the onions in. I think it is too salty this way, but just be aware and adjust to your own taste when you add salt at the end. Also, use fresh parmesan - not the stuff we grew up with. I buy mine already shredded at Costco in the cheese section and keep it in my fridge or freezer. I use it for a ton of things that we eat regularly.


Toasted Orzo with Peas and Parmesan
adapted from Cooks Illustrated
Serves 4-6 (as a side dish)

*Be careful when adding the broth to the pan, because it will create a lot of steam.

2 tablespoons butter
1 small onion, minced
2 medium garlic cloves, minced
1 ¼ cups orzo
2 1/2 cups low-sodium chicken broth
2 cups frozen peas
1 ounce Parmesan cheese, grated (about 1 cup)
Parsley
Ground black pepper
Salt

Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until most of the grains are golden, about 5 minutes. Carefully stir in the broth and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender, 10 to 12 minutes. (Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you'll be left with undercooked pasta.)

Take the pan off the heat, stir in the peas and parmesan cheese and let sit until the peas are warmed through, about 2 minutes. If the peas need it or if the cheese doesn’t melt, return the pan to low heat until everything is warmed through. Season with salt and pepper to taste and sprinkle with parsley.