Toasted Orzo

Servings: 6

Get the Pan!

Popping this small dry pasta in a splash of butter turns the orzo sweet & nutty; broth plumps it tender. Add sprouts of choice if desired.




¼ cup (½ stick) butter
¾ cup finely chopped sweet onions
2½ cups veggie broth
2 cups cooked sugar snap peas, diced
  Salt & pepper
  Sunflower seed sprouts, optional


Toasted Orzo
[Click for larger image]  


Melt butter over medium heat in a 10-inch skillet with Teflon™ nonstick coating. Stir in the orzo. When pasta begins to turn color and is popping, add the onions. Cook until orzo turns medium brown. Pour in the broth and peas; season with S&P. Boil gently 12-15 minutes or until the pasta is tender and most of the liquid absorbed. Top with the sprouts. Serve warm or cold.