Pasta, again?

If I make dinner, I always feel half naked if it doesn't include at least one protein, one starch, and one veggie. The problem is, I get so sick of pasta or rice, or potatoes...again.

Here's a great little twist to the typically boring starch choice--toasted orzo. I have included this n a previous post, but thought it was worth calling out and giving it the attention it deserves. I know you will LOVE this, and it looks nice and fancy for guests, but very very easy. The variations are endless.

To serve 4 as a side dish, use one cup orzo (or any small pasta for that matter), a tablespoon or so of olive oil, 2 cups chicken stock, and one or more of the following yummy additions (additions are optional):

• sauteed mushrooms
• sundried tomatoes, chopped
  
• toasted pine nuts
• toasted pecans
• crumbled feta cheese
  
• cured black olives (the salty ones kept in oil), chopped
  
• sauteed onion

If you think of any other additions, please tell me! My favorite combo is the olives, feta, sundried tomatoes, and pine nuts.

Anyways, take the orzo and oil, place in a saucepan and turn on the heat to medium high. Stir constantly until the pasta turns toasty--a medium brown. Pour in the stock and any of the optional additions (except feta cheese--if using that you'll need to put that in last after the pasta is cooked), turn down the heat to low, and cook for 20 minutes covered.

That's it, nothing to it!