This recipe is adapted from a recipe courtesy of America's Test Kitchen
We're in the spirit to celebrate Summer in hopes of inspiring the sun to appear in San Francisco and burn off the marine layer! The following recipe for Toasted Orzo with Peas and Mint jumped off the page when we flipped through America's Test Kitchen and now it is a house favorite! Really easy and really good. Give it a shot and see for yourself!
2/3 Cup Orzo
1 Tbsp unsalted butter
1/4 Cup onion, diced
1 Garlic clove, minced
2 Cups low-sodium chicken broth
1/2 Cup water
1/3 Cup frozen peas
1 Tbsp fresh mint, minced
1 Tbsp fresh lemon juice
1/2 Tsp grated lemon zest
Pinch of salt and pepper
Toast the orzo in a 10-inch skillet over medium heat, stirring frequently, until golden brown. Be sure to keep a close eye on the orzo as it toasts because it may take a moment to get going, but like anything else, once it starts browning get ready to pull the orzo off the heat before you burn the pasta!
Add the toasted orzo, broth, and water to the skillet; bring to a simmer. Reduce heat to medium-low and cook, stirring every few minutes (but not too frequently or it will turn into mush) until the liquid is absorbed and the pasta is tender. All told it should take roughly 15 minutes.
Stir in peas, mint, lemon juice and zest and ensure the peas are heated through (about 1 minute). Season with salt and pepper if desired and serve.
1 Cup plain non-fat Greek yogurt (or regular)
1/2 Cup coarsely chopped fresh cilantro
3 Tbsp olive oil
1 Tbsp garam masala
1 Tsp coarse kosher salt
1 Large garlic clove, pressed
1/2 Cup roasted, unsalted cashews
1 Roasting chicken, or 2 breasts, 2 thighs, 2 drum sticks (all bone-in)
1 Large onion, cut into 1/4 inch rings
For the yogurt option, you can use whatever your prefer. We used non-fat Greek, and you can learn more about the specifics here.
Combine yogurt, cilantro, olive oil, garam masala, salt and garlic in medium to large rectangular pan or glass dish. Remove skin from chicken and trim extra fat. Add chicken to marinade one piece at a time, take care to coat each piece thoroughly. Cover and refrigerate for 2 + hours.
Preheat oven to 400 and place onion rings on the bottom of a freshly oiled roasting pan and place individual pieces of chicken on top of the rings, spread evenly. Discard remaining marinade. Roast chicken for 50 minutes; serve chicken on top of onion rings from the pan.