Orzo with Snap Peas, Cilantro and Peanuts 

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Orzo with Snap Peas, Cilantro and Peanuts Recipe

Photo: Victor Protasio; Styling: Paige Hicks

The whole-wheat orzo is a healthier alternative than traditional pasta. Highlight the blank canvas of orzo with quick sauteed sugar snap peas, earthy chopped cilantro, tangy rice vinegar and buttery peanuts. This vegetarian pasta side dish can be served hot or cold making it the perfect picnic addition or grab-and-go lunch. Add shredded chicken or sauteed shrimp with lemon to make this orzo a one pot meal. 

Serves 4 (serving size: 1/2 cup)

Ingredients

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1 tablespoon extra-virgin olive oil
1 cup uncooked whole-wheat orzo (rice-shaped pasta)
2 cups unsalted chicken stock
1/2 teaspoon kosher salt
1 cup sliced sugar snap peas
1/3 cup chopped cilantro
3 tablespoons chopped unsalted peanuts
2 tablespoons rice vinegar

Preparation

Total: 20 Minutes

1. Heat olive oil in a large skillet over medium-high. Add orzo to pan; cook 3 minutes, stirring occasionally. Add chicken stock and salt; bring to a boil. Boil 8 minutes or until liquid is almost absorbed. Add sugar snap peas; cover and cook 2 minutes. Remove from heat. Stir in cilantro, peanuts, and vinegar.

Created date

July 2016

Nutritional Information

Calories 243
Fat 7.5 g
Satfat 0.9 g
Monofat 4.2 g
Polyfat 1.4 g
Protein 10 g
Carbohydrate 34 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 306 mg
Calcium 29 mg
Est. Added Sugars 1
Sugars 2