Toasted Orzo with Peas and Parmesan

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Appears in Cook's Illustrated May/June 2003

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

SERVES 6 to 8 as a side dish

TIME 45 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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