kitchencouture:

Do you have a go-to side dish? Something that you can whip up in a moment’s notice with items you usually have on hand? Something that is so insanely delicious that no matter what you serve it with, it’s everyone’s favorite dish? For me, that side dish is orzo. It’s a super easy, wholesome grain that works with any number of ingredients. Some variations I’ve made include Orzo with spinach and pine nuts, Orzo with snap peas and bell pepper, Orzo with sun dried tomatoes and feta. But my favorite way to make this dish is with frozen peas, parmesan cheese and a little truffle oil. It’s heavenly!

Orzo with Peas, Parmesan & White Truffle Oil

Serves 2-3

What You Need:

• 2 tablespoons butter
• 1/2 cup diced onion
• 1 large garlic clove, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup whole wheat orzo
• 1 cup low-sodium chicken broth
• 1/4 cup dry white wine
• 1/2 cup frozen green peas
• salt and pepper
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon white truffle oil
• Fresh Basil, to garnish (optional)

What You Do:

1.  In a large skillet, over medium-high heat, melt butter. Add onions and saute until fragrant, about 2 minutes. Add the garlic and red pepper flakes and cook for another minute, stirring frequently.  Add orzo; toast until golden, about 2 minutes.

2.  Add chicken broth; stir to combine. Reduce heat to medium, cover and cook for 10 minutes. Remove lid and deglaze the pan with white wine. Add frozen peas, stirring occasionally until liquid is evaporated and peas are cooked through, about 5 minutes. Season with salt and pepper to taste.

3.  Add parmesan cheese and toss until melted. Top with truffle oil, tossing once more to combine. Garnish with freshly chopped basil. 

{Recipe by Kate Parham}