Prep 10 mins
Cook 19 mins
From Cook's Illustrated. This is supposed to be a side dish, but I would also consider serving this as a light meatless entree.
- 2 tablespoons unsalted butter
- 1 cup onion, finely chopped
- 3⁄4 teaspoon salt
- 2 garlic cloves, minced (2 teaspoons)
- 1 lb uncooked orzo pasta
- 3 1⁄2 cups low sodium chicken broth (or vegetable)
- 3⁄4 cup dry vermouth or 3⁄4 cup dry white wine
- 1 3⁄4 cups frozen peas
- 1 cup parmesan cheese, grated
- ground nutmeg, to taste
- ground black pepper, to taste
- Heat butter in 12-inch nonstick skillet over medium-high heat; add onion and 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, until most of orzo is lightly browned and golden, 5 to 6 minutes.
- Turn off heat and add vermouth and chicken broth.
- Go back 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.
- Gently stir in peas, cheese, nutmeg, and pepper to taste.
- Remove from heat and let it stand until peas are heated through, about 2 minutes.
We loved this recipe...it is so easy and it looks so fancy, I used the 3 color orzo and it looked and tasted wonderful.
This was one of the first recipes we tried from this site and we absolutely love it. It's easy to make and really good with chicken. I also like to experiment with the broth/wine proportions to change the flavor emphasis.
I halved this recipe, substituting dry white wine, as it's what I had on hand and adding a handful of mushrooms with the garlic. It was absolutely perfect! The flavors of wine, broth, and cheese worked beautifully together. I took leftovers for lunch the next day, mixing in some rotisserie chicken, and had several lunchmates ask for the recipe. I am going to try it using veggie broth and vermouth next time and share it with my vegetarian daughter. She'll love it! Thanks, kburie, for posting such a quick, delicious, versatile, and unique recipe.