Side Dish: United States – Warm Orzo Pilaf with Peas, Mint and Parmesan

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (180 g) orzo pasta
1 tbsp (14 g) unsalted butter
1 tbsp (15 ml) extra-virgin olive oil
1 small shallot, finely minced
1 garlic clove, minced
2 cups (480 ml) low-sodium chicken broth or water
1 cup (150 g) frozen peas, thawed
1 tsp (5 ml) finely grated lemon zest
1 / 3 cup (30 g) finely grated Parmesan cheese
2 tbsp (30 ml) chopped fresh mint
1 tbsp (15 ml) chopped fresh parsley
Freshly ground black pepper, to taste
Kosher salt, to taste
2 tbsp (14 g) toasted sliced almonds (optional, for crunch)

Show original ingredient measurements

1 cup (180 g) orzo pasta
1 tbsp (14 g) unsalted butter
1 tbsp (15 ml) extra-virgin olive oil
1 small shallot, finely minced
1 garlic clove, minced
2 cups (480 ml) low-sodium chicken broth or water
1 cup (150 g) frozen peas, thawed
1 tsp finely grated lemon zest
1 / 3 cup (30 g) finely grated Parmesan cheese
2 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
Freshly ground black pepper, to taste
Kosher salt, to taste
2 tbsp (14 g) toasted sliced almonds (optional, for crunch)

Instructions

In a medium saucepan over medium heat, melt the butter with the olive oil. Add the orzo and cook, stirring, until lightly toasted and golden in spots, 2–3 minutes.
Stir in the shallot and garlic; cook 1 minute until fragrant without browning.
Pour in the broth, bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8–10 minutes.
Stir in the peas and cook 1–2 minutes more until heated through and the orzo is glossy; add a splash of hot water or broth if it looks dry.
Off the heat, fold in the lemon zest, Parmesan, mint, and parsley. Season with black pepper and salt to taste.
Top with toasted almonds if using and serve warm alongside chicken piccata to catch the pan sauce.