Creamy Orzo with Parmesan and Peas

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Serves 4 to 6

Cooking Time 1½ to 2½ hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: For a side dish of tender—not mushy—orzo, we toasted our pasta in oil in the microwave before moving it to the slow cooker, then added hot broth to jump-start its cooking. Grated Parmesan and a couple of pats of butter, added at the end, gave us a rich-tasting dish with a creamy texture.

2	cups chicken broth
1	cup orzo
1	cup chopped onion
2	tablespoons minced garlic
3	tablespoons unsalted butter
¼	cup dry white wine
	Salt and pepper
1	cup frozen peas
1	cup grated Parmesan cheese

1. Microwave broth in bowl until steaming, about 2 minutes. In separate bowl, microwave orzo, onion, garlic, and 1 tablespoon butter, stirring occasionally, until orzo is lightly toasted, 5 to 7 minutes. Transfer hot orzo to slow cooker, immediately stir in wine, and let sit until wine is almost completely absorbed, about 2 minutes. Stir in hot broth and ½ teaspoon salt. Cover and cook until orzo is tender, 1½ to 2½ hours on high.

2. Stir in peas and let sit until heated through, about 5 minutes. Stir in Parmesan and remaining 2 tablespoons butter. Season with salt and pepper to taste and serve.