Orzo with onions, garlic and bell peppers is a colorful and flavorful dish that is ideal for a meatless meal or as a side dish for many types of protein.
- 4 ounces, weight Orzo Pasta
- 1 tbsp raw pine nuts
- 1 tbsp Butter
- 1 teaspoon Avocado oil or olive oil
- ½ cups Yellow onion, diced
- 3 cloves minced garlic
- ¼ cups Dry white wine
- ½ cups Red peppers, diced
- ½ cups Green peppers, diced
- ½ cups Yellow peppers, diced
- Salt and pepper to taste
Cook orzo in a pot of boiling salted water according to package directions.
Add the pine nuts to a large cold skillet. Reduce the heat to medium-low and toast the pine nuts until golden brown. Watch carefully, as pine nuts burn easily. Remove and reserve.
Add the butter and olive oil to the same skillet and increase the heat to medium. When the butter has melted, add the onions and cook until the onions are soft and translucent. Add the garlic and cook for 1 minute.
Add the wine, lower the heat to medium-high and cook for 2 to 3 minutes. The alcohol will cook, leaving only flavor. When the liquid is almost used up, add the peppers, salt and pepper. Sauté the peppers until crisp-tender.
Drain the orzo and add to the pan. Add the pine nuts and stir the mixture well to combine.