Toasted Orzo with Peas and Parmesan

Another win for orzo! And this orzo can double as your vegetable if you so wish, which is even better. Peas are not something I would eat plain, but when mixed in with the toasted orzo and parmesan cheese they add a sweet flavor and crunch to every bite.

We served this with Pistachio Crusted Tilapia and it was a great accompaniment. I halved this recipe, and it still made about 4 servings. I left out the nutmeg since I'm not really a fan, and I think next time I may use half an onion instead of the whole thing.

Toasted Orzo with Peas & Parmesan
Source: Joelen's Culinary Adventures, adapted from Cook's Illustrated

2 tablespoons unsalted butter
1 medium onion, chopped fine (about 1 cup)
3/4 teaspoon salt
2 medium cloves garlic, minced (about 2 teaspoons)
1 pound orzo
4 cups low sodium chicken broth
10 oz frozen peas
1 cup grated Parmesan cheese
pinch of freshly grated nutmeg
freshly ground black pepper to taste

In 12-inch nonstick skillet over medium-high heat, melt the butter. It will start to foam around the edges and when foaming subsides, add onion and 3/4-teaspoon salt and cook, stirring frequently, until onion has softened and starts to brown. Add the garlic and cook for about 30 seconds.

Add orzo and cook, stirring frequently until the orzo starts to toast and is lightly browned and golden, 5 to 6 minutes.

Turn off the heat and add the chicken broth. Turn on the flame to a medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.

With rubber spatula, stir in peas, Parmesan, nutmeg, and pepper to taste. Let stand off heat until peas are heated through, about 2 minutes; adjust seasoning with salt and serve.