Toasted Orzo

Serves: 6

A splash of butter gives the orzo a sweet, nutty flavor; broth plumps it tender. Add sunflower seed or other sprouts for a little extra taste and nutrition.


  • ¼ cup (½ stick) butter
  • ¾ cup finely chopped sweet onions
  • 2½ cups veggie broth
  • 2 cups cooked sugar snap peas, diced
  • Salt & pepper
  • Sunflower seed sprouts, optional


  1. Melt butter over medium heat in a 10-inch skillet with Teflon™ nonstick coating.
  2. Stir in the orzo.
  3. When pasta begins to turn color and is popping, add the onions.
  4. Cook orzo until it turns medium brown.
  5. Pour in the broth and peas; season to taste with salt and pepper.
  6. Boil gently 12-15 minutes or until the pasta is tender and most of the liquid absorbed.
  7. Top with the sprouts. Serve warm or cold.