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Category: Sides

Spring Green Orzo With Cilantro and Mint

Here's a spring menu for six that's sophisticated, seasonal and easy to prepare. Quail used to be thought of as exotic-unless you knew a hunter-but it's available fresh through specialty butchers, and frozen in fancy supermarkets. To simplify the plate ... Read more

Total time: 25 minutes | Serves 6
  • 1 1/3 cups orzo
  • Coarse salt
  • 2 cucumbers, peeled, split lengthwise, seeded and diced small
  • 2 cups frozen petite peas
  • 1 1/2 tablespoons unsalted butter
  • 1 cup thinly sliced green onions
  • 3 tablespoons minced mint leaves
  • 1/4 cup cilantro leaves
  • Freshly ground pepper

Step 1Cook the orzo in salted boiling water until it is almost tender, about 9 minutes. Add the cucumbers and peas to the pot. Return the orzo to a boil. Cook about 30 seconds more, then drain. The peas will be slightly undercooked.

Step 2Immediately transfer the mixture to a large nonstick skillet. Stir in the butter until it is melted. (This can be made several hours ahead to this point and kept at room temperature. To serve, gently reheat the orzo, stirring often, until hot, about 3 minutes.) Stir in the green onions, mint and cilantro. Taste; season with salt and pepper to taste. Serve hot.

Each serving:
131 calories; 226 mg sodium; 8 mg cholesterol; 3 grams fat; 2 grams saturated fat; 21 grams carbohydrates; 5 grams protein; 4.30 grams fiber.
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