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Peppers & Orzo

December 14, 2010
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Orzo pasta is probably my favorite shape of pasta.  It looks like rice and is makes for an elegant side dish.  We usually eat it aside grilled lamb in the summer, but that is out of habit.  Tonight, I made it with some fish.  I cook it in chicken broth (I use a boullion cube), and I use whatever veggies I have on-hand.  Tonight, I had nothing fresh in my fridge, literally.  So, I pulled out a bag of frozen stir fry peppers, which worked great.  I would prefer just red & yellow peppers, but they have been expensive lately (I mean, $2, seriously?).  I’ll only buy them if I know I’ll use them & the frozen mix make for a good substitute.

I wanted to share this orzo recipe because it is not intimidating.  It’s a good starter recipe for anyone wanting to test out this delicious shape.  I have been cooking with chicken stock lately, but chicken broth or white wine would be good alternative ingredients.

1 cup orzo
1 tsp olive oil
1 LB frozen stir fry veggies (peppers & onion)
1/2 cup chicken stock (to taste)
2 tbsp grated Parmesan cheese
Salt & pepper to taste
Parsley, for garnish


  • Cook orzo according to package directions.  Add 1 chicken boullion cube to water or salt.
  • Meanwhile, cook vegetables in olive oil over medium-high heat until tender, about 5 – 10 min.  Add chicken stock and simmer for another 5 min.
  • Stir in orzo, Parmesan cheese, salt, pepper and parsley.  Add additional chicken stock, if needed or until desired consistency is reached.

And that’s it.  Easy & delicious, and great leftovers.


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