ORZO w/CINNAMON & BROWN BUTTER

By BobD

Ingredients

• The way cinnamon expands the dimensions of brown butter means that you won't overtly taste the spice here, just pasta with deep, rich, nutty undertones. Chopped parsley freshens every bite.
• 1 pound orzo
• 1/2 stick (1/4 cup) unsalted butter
• 2 tablespoons olive oil
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 3/4 cup chopped fresh flat-leaf parsley (from 2 bunches)

Details

Servings 8

Preparation

Step 1

Cook orzo in a 6- to 8-quart pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.

Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.

Makes 8 servings.