Toasted Orzo with Bacon, Rosemary, and Peas

Name: Toasted Orzo with Bacon, Rosemary, and Peas
Yield: Serves 6 to 8 as a side dish
Cuisine: Europe, Italian
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

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Appears in Cook's Illustrated May/June 2003

Side Dishes

Europe

Italian

Pasta, Grains, Rice & Beans

Toast pasta to golden brown and cook it risotto-style for a unique side dish.

SERVES6 to 8 as a side dish

TIME50 minutes

WHY THIS RECIPE WORKS

Toasting the orzo before cooking it risotto-style was the key to an outstanding orzo pilaf recipe. Finely grated Parmesan stirred in at the end made the pilaf creamier, and a pinch of nutmeg pointed up the cheese's nuttiness.

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