Vegetables & Sides |
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Orzo Pilaf - 2006
Recipe courtesy of Kathryn Bergen
INGREDIENTS
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.
- 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.