Vino Girl's Note:
From Cook's Illustrated. This is supposed to be a side dish, but I would also consider serving this as a light meatless entree.
My Private Note
Units: US | Metric
- 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
- 1Heat 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.
- 2Add garlic and cook until fragrant, about 30 seconds.
- 3Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.
- 4Turn off heat and add vermouth and chicken broth.
- 5Go 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.
- 6Gently stir in peas, cheese, nutmeg, and pepper to taste.
- 7Remove from heat and let it stand until peas are heated through, about 2 minutes.
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Nutritional Facts for Toasted Orzo With Peas and Parmesan
Serving Size: 1 (250 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 357.6
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 4.3 g
- Cholesterol 18.6 mg
- Sodium 478.1 mg
- Total Carbohydrate 51.0 g
- Dietary Fiber 3.5 g
- Sugars 4.2 g
- Protein 16.1 g