Orzo is a throw back to the 70's, it's not seen on many menus and most people think it's rice or have never heard of it. Hardly anybody cooks with it either. I hope to convince you to give it a try because it's great comfort food that is easy to prepare, versatile and of course, delicious.

Video-Orzo Pasta w Roasted Red Peppers, Capers and Parsley

Recipe Type: pasta

Cuisine: Italian

Author: Chef Keith Snow

Ingredients

• 1 small shallot, minced

• 2 garlic cloves, minced

• 2 tbs brined capers, chopped

• 3 tbs minced fresh flat leaf parsley

• 3/4 cup roasted red peppers

• 1/4 cup roasted red pepper juice

• 4 tbs evoo

• 1-1/2 c orzo pasta

• 2 cups chicken or veggie broth

• 1/4 cup Shallot/Chive brand Boursin Cheese

• salt ans pepper to taste

Instructions

1. In a shot pot with a tight fitting lid add oil over medium heat, once hot add shallots and garlic, sweat for 3 minutes.

2. Add orzo, cook stirring frequently (or it will burn) for 8 minutes or until it's well toasted.

3. Add, peppers, juice, capers and stock, season with salt and pepper, cover and reduce heat to low.

4. Cook for 10-12 minutes until pasta is tender and liquid is absorbed.

5. Once cooked, stir in the Boursin cheese and2 tbs parsley, serve hot garnished with remaining parsley.

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