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.
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.