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Whole Wheat Orzo with Peas and Parmesan

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Serving Size: 
  • 1 lb. Pappardelle’s Whole Wheat Orzo
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4-1/2 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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