Toasted Orzo with Peas and Parmesan
Post date
Monday, December 21, 2009 - 19:56
Source of Recipe
Cook's, May 2003
Serves/Makes/Yields
Serves 6 to 8 as a side dish.
Recipe Description
Starting with an uncovered pan, toast the orzo with butter and onions and then add a combination of vermouth and chicken broth, cooking over moderate heat. Finely grated Parmesan makes the pilaf creamier, and a pinch of nutmeg points up the cheese's nuttiness. The dish is now ready for Mediterranean inspiration.
Ingredients
2 tablespoons unsalted butter
1 medium onion , chopped fine (about 1 cup)
table salt
2 medium cloves garlic , minced (about 2 teaspoons)
1 pound orzo
3 1/2 cups low-sodium chicken broth
3/4 cup dry vermouth or dry white wine
10 ounces frozen peas (about 1 3/4 cups)
2 ounces grated Parmesan cheese (about 1 cup)
pinch ground nutmeg
Ground black pepper
Preparation
- Heat butter in 12-inch nonstick skillet over medium-high heat; when foaming subsides, add onion and 3/4-teaspoon salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add orzo and cook, stirring frequently with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes.
- Off heat, add vermouth and chicken broth.
- Return skillet to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
- With rubber spatula, stir in peas, Parmesan, nutmeg, and pepper to taste.
- Let stand off heat until peas are heated through, about 2 minutes; adjust seasoning with salt and serve.
Type of Cuisine
Type of Meal