I don’t normally indulge in rice or pasta on my low carb/high fat lifestyle, but my man loves starchy sides. I forgot about a box of orzo I had in my pantry and pulled it out the other night for a quick side dish. Orzo is a form of short-cut pasta which has the shape and texture of rice….even better, it takes half the time to cook! I treat it like a rice pilaf and kick the flavor up a notch with whatever’s leftover in the fridge some creative additions.
We had grilled a bunch of peppers on our ‘steak date night’ over the weekend and I needed to use them or toss them, so I chopped up a couple roasted poblano peppers and a roasted red pepper. Toss in a few chopped black olives and your orzo goes from bland to BAM!
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Ingredients
- 1/2 box of orzo pasta (1 cup)
- 1 Tb butter
- 2 cups water
- 1/2 tsp steak seasoning
- 1 Tb fresh parsley chopped
- 2-3 roasted peppers chopped (roasted red pepper, poblano or your favorite)
- 1/2 tsp kosher salt
- 1/2 cup chopped kalamata olives
Instructions
- Preheat medium saucepan on medium high heat. Add butter to pan and when butter melts, add orzo to the pan. Stir frequently until browned, about 3 minutes.
- Stir in water and steak seasoning. Cover and bring to a boil.
- Reduce heat to medium low and cook 10 minutes, stirring occasionally.
- Add parsley, chopped peppers, olives and kosher salt and stir to combine.
- Let stand for 3-4 minutes before serving.
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