Toasted Orzo With Peas and Parmesan

Total Time
29mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Add garlic and cook until fragrant, about 30 seconds.
  3. Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes.
  4. Turn off heat and add vermouth and chicken broth.
  5. 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.
  6. Gently stir in peas, cheese, nutmeg, and pepper to taste.
  7. Remove from heat and let it stand until peas are heated through, about 2 minutes.
Most Helpful

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.

CIndytc July 29, 2009

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.

Chef Lemonade September 12, 2006

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.

Vina September 09, 2006