Orzo is funny… I think it is one of those overlooked pastas because most people see it in soups. Yet, it is versatile, like in this simple accompaniment to many main dishes (steak, chicken, salmon, etc). So let’s get to making some orzo and appreciate this under-utilized pasta!

Red Pepper and Shallot Orzo

Ingredients:

• 1/2 cup of orzo
• 4 cups of water
• 1/2 tsp salt
• 1/3 cup red pepper, diced
• 1 small/medium shallot, diced
• 1 1/2 tsp olive oil
• 1 tsp butter
• fresh cracked pepper to taste

Preparation:

In a medium stock pot, boil the 4 cups of water and add the salt. Add the orzo and stir, then cook uncovered stirring occasionally for 9 minutes before draining. In a saute pan, heat the olive oil over medium heat and add the red peppers and shallots, sauteing for 2 minutes.

Add the garlic and saute until fragrant, approximately 30 seconds to 1 minute. Add the drained orzo and toss/stir to combine and coat the orzo. Lightly saute the orzo to toast the edges. Add the black pepper and butter and toss to coat before serving.