Orzo With the Works

These days I'm all about finding food that is nutritious but will also please adults and toddlers alike. I found this in a Rachel Ray cookbook I've had for a few years, and had to share! You can grill up some skirt steak marinated for ten minutes in balsamic, olive oil, salt, and pepper to go along with this, but personally Ava and I could have just had orzo and been happy. Enjoy!

1/2 lb orzo
1 large red onion, chopped
4 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1 cup chicken stock
1 pint grape tomatoes
10 fresh basil leaves, chopped
1/2 cup fresh parsley, chopped
1/2 cup grated Parmigiano- Reggiano

Cook orzo according to package directions, al dente, with a bite to it. While water is boiling, preheat skillet over medium high heat with olive oil. Add onions, garlic, red pepper flakes, salt, and pepper and cook, stirring, for 4 to 5 minutes or until veggies are slightly tender.

To the veggies, add chicken stock and grape tomatoes, bring up to a bubble, and cook until tomatoes begin to burst. Add cooked orzo, basil, parsley, and grated cheese and stir to combine.

If you make skirt steak, slice very thin and serve alongside orzo, or just enjoy some orzo on its own!