Toasted Orzo with Fennel, Orange, and Olives

Published May 1, 2003.

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.

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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Serves 6 to 8 as a side Ddsh

Ingredients

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