Orzo with Peas and Mint
Like all pastas, orzo is typically boiled. We wondered if we changed the technique, could we change its profile?
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 restraint was the key in this recipe—too much stirring released the starch in the orzo, which made for a sticky, heavy dish.