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Vegetables & Sides

Orzo Pilaf - 2006
​​​​​​​​​​​​​Recipe courtesy of Kathryn Bergen

INGREDIENTS
  • 2 Tablespoons  Unsalted butter
  • 1 Medium  Onion -- Finely chopped
  • Salt
  • 2 Medium  Garlic cloves -- minced
  • 1 pound  Orzo
  • ¾ Cup  dry vermouth
  • 3 ½ cups  Chicken Broth
  • 10 Ounces  frozen peas
  • 2 ounces  Parmesan cheese -- grated
  • Pinch  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 until most of orzo is lightly browned and golden, 5 to 6 minutes.  Remove from heat and add vermouth and chicken broth.  Return skillet to medium-high heat and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally until liquid has been absorbed and orzo is tender (15 minutes). With rubber spatula stir in peas, Parmesan, nutmeg, and pepper to taste.  Let stand off heat until peas are heated through.

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