Toasted Orzo

BY: Anne-marie Ramo
2


Orzo, a small rice-shaped pasta, is a great stand in for usual side dishes like white rice or potatoes. Punctuate it with sweet, fresh spring peas and bits of prosciutto, and it’s elevated to center-of-the-plate status. Toasting the orzo before cooking it in liquid gives the dish a slightly nutty flavor.

2 tablespoons butter
4 oz. prosciutto, coarsely chopped*
1/2 cup slivered almonds
1 1/2 cups orzo (rice-shaped pasta)
1 3/4 cups chopped spring onions or green onions, divided
2 large garlic cloves, minced
3 1/2 cups lower-sodium chicken broth
2 cups shelled fresh peas or frozen small peas
6 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper

1 Melt butter in medium saucepan over medium heat. Cook and stir prosciutto 3 minutes or until it begins to crisp. Add almonds; cook 2 minutes, stirring constantly. Remove prosciutto and almonds with slotted spoon.

2 Add orzo to saucepan; cook 4 to 6 minutes or until golden brown, stirring constantly. Add 1 1/2 cups of the spring onions and garlic; cook 1 minute or until fragrant, stirring constantly. Add broth; bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer, covered, 15 minutes or until broth is absorbed and orzo is tender.

3 Stir in peas; cook, covered, 3 to 5 minutes or until peas are tender. Stir in prosciutto, almonds, 1/4 cup of the cheese, salt and pepper. Sprinkle with remaining 1/4 cup spring onions and 2 tablespoons cheese.

4 (1 1/2-cup) servings

PER SERVING: 535 calories, 21.5 g total fat (7.5 g saturated fat), 27.5 g protein, 60 g carbohydrate, 35 mg cholesterol, 1080 mg sodium, 9 g fiber

TIP *Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substituted.