Orzo Pilaf

Yield: 8 servings

2 tbsp. butter or margarine

1 onion, chopped

2 garlic cloves, minced

1 lb. orzo pasta

3/4 cup dry white wine or vermouth

3 1/2 cups fat-free, less sodium chicken broth

1 1/2 cups frozen peas, thawed

2 oz. Parmesan cheese, grated (to yield 1 cup)

pinch fresh ground nutmeg

2 tbsp. fresh basil, minced

dash fresh ground black pepper

  1. Heat butter in a 12-inch skillet. Add onion and salt, cook 5 minutes, or until softened. Add garlic; stir. Add orzo and cook, stirring often, until orzo is lightly toasted and golden (about 5 minutes).
  2. Remove from heat. Add wine and broth. Return to heat, bring to boil. Lower to simmer and cook 10 to 15 minutes or until liquid is absorbed. Stir in peas, Parmesan, nutmeg, basil and pepper.


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