While there may be frost on the ground, we at Camp CDA are already fully planning for a fun season ahead. Days on the water, evenings around the campfire, and some powerful appetites are all part of the fun. Here is a quick and simple one-pot, our favorite kind, of dinner from our friends at Fresh off the Grid. If asparagus isn’t your thing, feel free to substitute any vegetable you like.
One of the joys of orzo is it is pasta and yet cooks up quick and easy like rice. You can boil it or saute in some butter before adding chicken broth for a creamy texture. And everyone loves it. Trust us on this. In a mere 15-20 minutes dinner can be on the table.
CHEESY ASPARAGUS ONE POT ORZO
- ½ lb asparagus
- 2 cups water
- 1 cup orzo
- ½ tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup shredded cheese
- ¼ cup sun-dried tomatoes, chopped
- 2 tablespoons pine nuts
- salt & pepper to taste
- Cut off and discard the tough ends of the asparagus, and then chop asparagus into 1” pieces.
- Add the asparagus, water, orzo, oil, and all the spices into a pot. Bring to a low boil (this took us 4 1/2 minutes) and cook for an additional 5 minutes, until the orzo is tender.
- Reduce heat and add the cheese, sun dried tomatoes, and pine nuts. Stir until the cheese has melted.
- Remove from heat, season to taste with salt and pepper, and enjoy!
Truly, it could not be easier. Throw in a salad and some garlic bread and you have a healthy, one-pot dinner requiring little effort, little clean-up, and plenty of energy left for smores! Bon Appetit!