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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Orzo with Peas, Mint and Parmesan Recipe

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This recipe for Orzo with Peas, Mint and Parmesan is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbl. unsalted butter
2 1/4 c. orzo (8 ounces)
2 1/2 c. reduced-sodium chicken stock
1 1/4 c. fresh or frozen green peas (defrosted)
1/2 c. thinly sliced green onions (incl. 2 inches of the green stems)
1/4 c. grated parmesan plus 2 to 3 tbl. for garnish
2 tbl. chopped fresh mint plus several sprigs for garnish
1 1/2 to 2 tsp. kosher salt (optional)
Directions:
Directions:
Heat the butter in a heavy, medium saucepan set over medium heat. When hot, add orzo and cook, stirring 1 minute to coat the pasta with butter. Add the stock and bring the mixture to a simmer.
Reduce heat, cover and cook at a simmer until almost all liquid has been absorbed, about 6 to 8 minutes.
If using fresh peas, stir them into the orzo after it has cooked about 6 minutes and then cook another 3 minutes. Then add green onions and cook 1 to 2 minutes more.
If using frozen peas, stir them in with the green onions after the liquid had been absorbed, and cook together just to warm through, about 2 minutes.
Stir in the cheese and mint. Season with salt, if desired.
Mound the orzo in a serving bowl and garnish the center with a few mint sprigs and sprinkle with extra parmesan.
Personal Notes:
Personal Notes:
We served the Orzo with the Orange Chicken recipe from this edition of the cookbook to our friends Ron and Jeanie and we all raved about the orzo.

 

 

 

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