Vegetable Parmesan Orzo

My dearest Orzo, 

I do so love you but I'm tired of trying to convince my rice hating teens that you're not rice. That you're just a wee little rice-look-alike pasta that is so versatile and easy to make. I continue to hold out hope that they'll finally accept and love you too.

Yours forever,
Laurie

In my house, orzo is totally misunderstood by my kids. They continue to think I'm trying to pass off rice as a pasta when I serve orzo. (their suspicions are somewhat warranted since they've never gotten over me adding beets to brownies years ago). But their blinding hatred means they're missing out on this little pasta that is as great in a cold pasta salad as it is as a side dish or even as a main dish!  

Case in point, this Vegetable Parmesan Orzo is an easy, stove-top dish that can be the main course or it can pair well with various grilled meats as a side dish! And you can clean out your fridge of all the odds and sods of veggies that are hanging around! Until my not-so-small humans get on board, I guess Brad and I won't have to share orzo with them. Hmm, their hatred of orzo may not be so bad after all. ;)

3 tbsp butter
1 cup finely chopped carrot ** (or grated)
4 garlic cloves, minced
1 cup uncooked orzo pasta
15oz warm water
2 tsp vegetable bouillon powder
3/4 cup frozen peas
3/4 cup fresh Parmesan, grated
1/4 cup sun-dried tomatoes in oil, chopped

Garnish: more Parmesan and a healthy smattering of black pepper

In a large pot, melt butter. Add finely chopped carrot and cook for 3 minutes.  Add garlic and continue cooking for 1 minute. Add orzo and cook for 2 minutes, stirring occasionally.

Meanwhile, in a mixing cup or small bowl, combine warm water with the bouillon powder and mix well. Pour this mixture into the pot and add frozen peas. Cover the pot and bring to a boil.  Once mixture is boiling, lower the heat and simmer for 15-20 minutes or until the orzo is tender, stirring occasionally.  When the orzo is done, all the moisture will have been absorbed.

Add Parmesan cheese and sun-dried tomatoes and mix well.  Serve immediately.

** I use my Pampered Chef Food Chopper to get my carrots into wee little bits that are the perfect size for this dish.