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.
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
Est. added sugars 1
How to Make It
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.