Creamy Orzo and Beans

This is another perfect for summer recipe because it is made on the stovetop instead of the oven.  I don’t remember from where I got the original recipe.  I have a folder that is chock-full of hand written recipes and this was among them.  I changed a few things to make it easier.  It cooks up in no time so it would be perfect for a night when you need something quick.

The creamy sauce has kind of an alfredo feel to it, but it is waaaay more healthy than a heavy cream and butter sauce.  I used fresh green beans, but you could substitute frozen green beans or peas, or even broccoli would be tasty.  Just thaw them first.  I used my kitchen scissors to cut the beans into about 1 inch pieces. 

1/2 box orzo pasta
2 T. olive oil
1 glove garlic, minced
Green onions, chopped
12 oz can of evaporated milk
1 cup green beans (or peas or broccoli), steamed
Ham, cubed (I’m going to guess and say that I had probably about 3 cups)
1/2 cup grated parmesan cheese

Cook orzo according to package instructions.  Drain and set aside. (Start the next step once you put the orzo into the boiling water.)

Steam your beans in the microwave for a few minutes to soften them up a bit.  I used put them in a bowl with a little bit of water and a lid.  Drain.  You could do this during the next step while you are waiting for the rest to cook.

In a big skillet, add the olive oil, garlic and onions.  Let it saute for a couple of minutes.  Add the ham and cook for about five minutes.  Next, add the milk and beans and stir it around for a few minutes.  Add the drained orzo and mix well.  Turn off the heat and mix in the parmesan cheese.  Let it sit for a few minutes to thicken up.  Serve.

Some kind of french bread or dinner rolls would also be a nice compliment.  I tried to cook rustic bread in the crock pot a couple of weeks ago, without much success.  If I can figure that out, it would be perfect in the summer.

I served this with a green salad and grilled zucchini boats.  That recipe is coming up next.