Toasted Orzo and Peas

{ah the classic story of a new recipe turned family favorite. This is one experiment that had the best turn out a recipe could hope for. Easy to cook, dish after-math is low, tasty, and relatively healthy! (ok so maybe not totally healthy, but its close!) My husband actually requested we put it on the "family favorite list"}



{ingredients}
2 Tbsp. butter
1 small onion, minced
3/4 tsp salt
2 medium garlic cloves, minced
1 1/4 c. orzo
2 1/2 c. chicken broth
1 c. frozen peas
1 oz Parmesan cheese-grated {about 1 c.)
2 Tbsp. fresh minced parsley leaves {I didn't really measure... but it all worked out}
ground black pepper
1 lemon, cut into wedges- for serving {optional}

{directions}
Melt the butter in a 12 inch nonstick skillet over medium heat.
Add onion and salt and cook, stirring often, until softened {5-7 minutes}
Stir in garlic and cook until fragrant {about 30 seconds}
Stir in orzo and cook, stirring often, until most of the grains are golden {i didn't believe it, but about 5 minutes... its longer than you might think}
Carefully stir in the broth and bring to a boil, then reduce the heat to medium- low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender {about 10-12 minutes}. {Be careful not to cook at too high of heat at this point because the liquid will evaporate and the orzo will not cook...}

Off the heat, stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through {about 2 minutes}.
Season with salt and pepper {or if you're my husband, Tony's} to taste and serve with the lemon wedges. {seriously, the lemon makes all the difference!}

{we were thinking this recipe would be great with any veggie you wanted and however many you might want. The orzo is very forgiving and is fairly versatile.... }

Enjoy!