Orzo - Toasted 'Peas & Parmesan

By Kwasome

Toast pasta to golden brown and cook it risotto-style for a unique side dish.
The Problem: Unfortunately, most versions of orzo pilaf are bland at best, little more than a generic starch used to bulk up a meal.
The Goal: A better pilaf, finessed in technique and strong in flavor; all in all, an orzo pilaf worth the effort.
The Solution: Starting with an uncovered pan, toast the orzo with butter and onions and then add a combination of vermouth and chicken broth, cooking over moderate heat. Finely grated Parmesan makes the pilaf creamier, and a pinch of nutmeg points up the cheese's nuttiness. The dish is now ready for Mediterranean inspiration.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion , chopped fine (about 1 cup)
• table salt
• 2 medium cloves garlic , minced (about 2 teaspoons)
• 1 pound orzo
• 3 1/2 cups low-sodium chicken broth
• 3/4 cup dry vermouth or dry white wine
• 10 ounces frozen peas (about 1 3/4 cups)
• 2 ounces grated Parmesan cheese (about 1 cup)
• pinch ground nutmeg
• Ground black pepper

Details

Servings 6

Preparation

Step 1

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 with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes. Off heat, add vermouth and chicken broth. Return skillet 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. With rubber spatula, stir in peas, Parmesan, nutmeg, and pepper to taste. Let stand off heat until peas are heated through, about 2 minutes; adjust seasoning with salt and serve.