Spring Break Day 3 (Salmon and Orzo)

We cooked the salmon at 350 degrees for 15 minutes (ours was about 1.5 in. thick) in foil packets with olive oil (we used Bertolli) and pre-made lemon pepper but the real star of the dish was the orzo. The beautiful thing about orzo is that is cooks fast (15 minutes including prep) and was ready the same time the salmon was. If anyone is looking for a quick and easy side dish, our recipe is as follows:

Orzo
1 1/2 C of orzo
3 C of broth (or white wine, we used chicken broth)
1 small sweet onion
3 Tbsp of olive oil
1/2 C of heavy cream
1/3 C of grated Parmesan
1 C prepared vegetables of your choice (We used marinated mushrooms and bell peppers from the olive bar at our grocery store).
1 Tsp fresh herbs or seasonings (We used Italian parsley).

1. Thinly chop the onion and saute it on medium heat until translucent.
2. Toss in the orzo, toast for a couple of minutes.
3. Slowly add in the broth or wine one cup at a time until each cup is well absorbed (this isn't necessary but helps the orzo cook faster).
4. Cover and cook for about 8 minutes or until the broth/wine is absorbed.
5. Reduce the heat to low and stir in both the cream and the Parmesan.
6. Toss in vegetables and herbs/seasonings.
   

And you're done!