Toasted Orzo Pasta with Asparagus
Description
This easy dish can be a main dish or a side dish and can be vegetarian if using vegetable stock or broth. Serve it for Meatless Mondays when everyone is back to work and school and a quick dinner is appreciated.
Ingredients
2 T. butter
1 c. orzo pasta
28-30 oz. vegetable, chicken or beef stock/broth
1/2 bunch fresh asparagus, woody ends snapped off
2 c. water water may need to be added to finish cooking pasta*
Directions
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In a large skillet, melt butter over medium-high heat; add orzo; toss to coat. Cook, stirring frequently over medium-high heat until at least half of the orzo is lightly browned. Add 14 oz. broth/stock; reduce heat to low; cover; cook.
Stir every couple of minutes, recovering after stirring. When liquid is mostly absorbed, add the remaining stock/broth, stirring every couple of minutes. If more liquid is needed, add water, 1/2 c. at a time, covering and simmering until pasta is cooked to preferred tenderness.
When pasta is done, toss in asparagus or peas. Cover skillet; allow the heat from the pasta to cook the chosen vegetable.
The asparagus could be substituted with frozen peas or any frozen or fresh quick cooking vegetable.
4 servings.
*The asparagus would take less time to cook in the orzo if it would be lightly cooked in olive oil right before toasting the orzo and then set aside to toast the orzo. The asparagus could be added at the end of cooking the orzo, just to warm up.