|Orzo Pilaf with Roasted Red Peppers and Peas|
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 12 ounces orzo
- 3 cups low-sodium vegetable broth
- 1.5 cups frozen peas
- 1 - 7.5 ounce jar roasted red peppers, drained and chopped (or roast your own red peppers)
- 1/2 or 1 teaspoon onion powder (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Yields about 6 servings.
This is a mild dish. I generally prefer more powerful flavors, but this was a nice change of pace. The roasted red peppers and peas work well together; at the same time, I would've enjoyed some more (fresh) vegetables. Asparagus would be a great addition once asparagus season comes around. The texture of the pilaf is smooth, verging on creamy.Accessibility:
This dish requires a small number of ingredients. We were able to find everything easily at the grocery store, especially since there aren't any fresh vegetables involved.Ease of Preparation:
The pilaf was really quick and easy to make. I would say it took us 25 minutes at most to put together and cook.Non-vegan friendliness:
As a side dish, this dish delivers what it promises. I wouldn't serve this as a main dish since it's not especially filling and it lacks protein, but it's tasty and the flavors involved are quite unobjectionable.