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*

Steps

1. 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.
2. 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.
3. When pasta is done, toss in asparagus or peas. Cover skillet; allow the heat from the pasta to cook the chosen vegetable.