Orzo - Toasted 'Bacon, Rosemary, & Peas
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.
- 6
Ingredients
- 4 ounces bacon (about 4 strips), cut into 1/4-inch pieces
- 1 medium onion , chopped fine (about 1 cup)
- table salt
- 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
- 1 pound orzo
- 3 1/2 cups low-sodium chicken broth
- 3/4 cup dry vermouth or dry white wine
- 1 sprig fresh rosemary
- 10 ounces frozen peas (about 1 3/4 cups)
- 2 ounces grated Parmesan cheese (about 1 cup)
- pinch ground nutmeg
- Ground black pepper
Preparation
Step 1
1.) Fry bacon in 12-inch nonstick skillet over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside. Add onion and 1/2-teaspoon salt to fat in skillet 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, chicken broth, and rosemary. 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, pepper to taste, and bacon. Let stand off heat until peas are heated through, about 2 minutes; discard rosemary, adjust seasoning with salt and serve.