Toasted Orzo with Fennel, Orange, and Olives

Name: Toasted Orzo with Fennel, Orange, and Olives
Yield: Serves 6 to 8 as a side Ddsh
Cuisine: Europe, Italian
Ingredients: 1 small bulb, fennel; 2 tablespoons, unsalted butter; 1 , medium onion, chopped fine (about 1 cup); 3/4 teaspoon, fennel seeds; pinch, red pepper flakes; , table salt; 2 medium cloves, garlic, minced (about 2 teaspoons); 1 teaspoon, grated orange zest; 1 pound, orzo; 3/4 cup, dry vermouth or dry white wine; 3 1/2 cups, low-sodium chicken broth; 1/2 cup, chopped oil-cured olives; 2 ounces, grated Parmesan cheese (about 1 cup); pinch, ground nutmeg; , Ground black pepper

Side Dishes
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Fruit
Pasta
Vegetables

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 Ddsh

TIME 55 minutes

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