• Whole Wheat Orzo with Peas and Parmesan


    A big thanks to Jennifer from our Facebook community for sharing this tasty orzo recipe from Pappardelle’s Pasta!


    • 1 lb. Whole Wheat Orzo
    • 2 tablespoons unsalted butter
    • 1 medium onion, chopped
    • 3 cloves garlic, minced
    • 4 ½ cups chicken or veggie broth
    • 10 ounces fresh or frozen peas
    • 1 cup grated Parmesan cheese
    • Pinch of nutmeg
    • Sea Salt
    • Ground black pepper


    1. In a large soup pot, heat butter until melted. Add onion and stir until onion is soft and beginning to brown, about 5 minutes. Add garlic and cook about 30 seconds. Add orzo and cook, stirring frequently until the orzo is slightly toasted about 6 minutes.

    2. Add chicken/veggie broth and stir well. Bring to a boil and then reduce heat to medium-low and simmer, stirring frequently, until all of the liquid has been absorbed, about 10-12 minutes.

    3. Stir in peas, parmesan, nutmeg, salt and pepper. Cook another 2 minutes and then serve with more parmesan at the table.

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