Here is a great side dish I adapted. I love the orzo and asparagus in this! This is very similar to my rice side dish I posted about here.
Orzo and Rice Pilaf
1 tablespoon olive oil
1 tablespoon unsalted butter
2/3 cup orzo pasta
1 medium onion, finely chopped (1 cup)
2 garlic cloves, finely chopped
1/4 teaspoon black pepper
1/2 cup long-grain white rice
2 3/4 cups low sodium chicken broth or vegetable broth
1 Tbl Parsley
1-2 TBL shaker Parmesan
6-8 Asparagus spears (1/2 C or so), cooked, diced
Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, garlic, pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
Add broth and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 15 minutes. Remove from heat and stir in asparagus, parsley and Parm.
adapted from Epicurious.
(*updated omitting salt & water for directions)