Published May 1, 2003.
Toast pasta to golden brown and cook it risotto-style for a unique side dish.
Unfortunately, most versions of orzo pilaf are bland at best, little more than a generic starch used to bulk up a meal.
A better pilaf, finessed in technique and strong in flavor; all in all, an orzo pilaf worth the effort.
Starting with an uncovered pan, toast the orzo with butter and onions and then add a combination of vermouth and chicken broth, cooking over moderate heat. Finely grated Parmesan makes the pilaf creamier, and a pinch of nutmeg points up the cheese's nuttiness. The dish is now ready for Mediterranean inspiration.
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