Orzo (also called risoni) or ‘large rice’, comes shaped like a large grain of rice. It is so resourceful for us moms looking to keep food in rotation.It can be served on soups, salads, as a casserole, side dish, etc. Another great recipe that I discovered from the book Cooking for Baby, by Lisa
Barnes. Effortless. We assiduously feel busy. Nonetheless, children’s meals must be at the top of our priorities. We can do this dish quickly, even after a long day in the office.
Our little ones will appreciate that we cook for them. Fresh. For this reason, I try to find recipes I can do in less than 20 minutes during week days. Our young ones are growing, developing. To me, this is fundamental. My daughter awaits with so much anticipation dinner time. And, when dinner is ready: everyone à table. A bonding moment happens at our kitchen or dining tables. Precious family time. Eating together keeps us together. This is the way I was brought up. The fact that it was passed on in this way to me, I now hope my young daughter continues to observe it for her own family and for new generations to come. Oh! This recipe can be enjoyed by the whole family.
12 months and up
- ½ cup, orzo
- 1tbsp extra-virgin olive oil
- 1tsp minced rosemary
- ½ diced cup red and yellow bell pepper
- ½ cup of fresh or frozen peas
- 1 tsp of fresh lemon juice
- salt (optional)
- Bring a pot of water to a boil. Add a pinch of salt and the orzo. Cook, stirring occasionally, until just tender, about 10 minutes, or according to package directions. Drain. In a frying pan over medium heat, heat oil. Add rosemary and sauté until aromatic, about 30 seconds. Add bell peppers and peas and sauté until tender, about 3 minutes. Add orzo to pan and toss with vegetables. Sprinkle with lemon juice and season with salt and pepper (optional). Note: you may replace the vegetables suggested in this recipe with any other vegetables of your choice. You may also replace rosemary with any other herb of your preference.