Rainbow Orzo with Peas, Parm and Sun Dried Tomatoes
2 tablespoons extra virgin olive oil
1 cup Bare Naked Noodles Rainbow orzo
Dash red pepper flakes
¾ cup onion (diced small)
1 tablespoon garlic (minced)
1 ½ cup vegetable stock
¼ cup sundried tomatoes (chopped)
1 cup frozen peas
¼ – ½ cup parmesan (small chunks)
Salt and pepper to taste
In a saucepan over medium-low heat, heat the oil and red pepper flakes for roughly 30 seconds. Add the orzo pasta and let it toast until lightly golden (make sure to stir constantly so it doesn't burn!) – about 2 minutes.
Add the diced onion and allow to cook for 2 minutes more (again make sure to stir so nothing burns).
Add the garlic and stir into the mixture until fragrant, about 1 minute.
Pour in the vegetable stock, turn the heat to high until it boils, and then immediately cover and turn the heat back to medium-low. Cook covered for 12 minutes.
Turn heat off.
Remove cover, fluff with fork.
Add the sundried tomatoes and frozen peas. Stir until distributed throughout the pasta (the heat of the orzo will warm through the peas).
Add parmesan chunks.
Noon Cooking - October 3, 2013