Orzo with Peas and Mint

From Cook's Country | April​/May 2009

Why this recipe works:

To get the flavor we wanted in our Orzo with Peas and Mint recipe, we toasted the orzo in a dry skillet. After a few minutes, the orzo turned an even golden brown. To build flavor, we cooked the toasted orzo in chicken broth and added a bit of white wine instead of water. Stirring with… read more

To get the flavor we wanted in our Orzo with Peas and Mint recipe, we toasted the orzo in a dry skillet. After a few minutes, the orzo turned an even golden brown. To build flavor, we cooked the toasted orzo in chicken broth and added a bit of white wine instead of water. Stirring with restraint was the key in this recipe—too much stirring released the starch in the orzo, which made for a sticky, heavy dish.

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Serves 6 to 8

In step 1, watch the orzo closely toward the end of the toasting time—it can quickly go from browned to burnt. Be sure to use low-sodium chicken broth or the dish will be too salty.

Ingredients

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