Toasted Orzo with Fennel, Orange, and Olives
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 6 to 8 as a side Ddsh
Ingredients
1 small bulb fennel 2 tablespoons unsalted butter 1 medium onion, chopped fine (about 1 cup)¾ 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 ¾ cup dry vermouth or dry white wine3 ½ cups low-sodium chicken broth ½ cup chopped oil-cured olives 2 ounces grated Parmesan cheese (about 1 cup)pinch ground nutmeg Ground black pepper
Instructions
- Trim fennel of stalks and fronds; trim bottom 1/2 inch. Halve bulb lengthwise and, using paring knife, remove core. Slice bulb lengthwise into 1/4-inch strips, then cut strips crosswise into 1/4-inch dice.
- Heat butter in 12-inch nonstick skillet over medium-high heat; when foaming subsides, add onion, fennel, fennel seed, red pepper flakes, and 3/4-teaspoon salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 6 minutes. Add garlic and orange zest and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes. Off heat, add vermouth and chicken broth. Return skillet to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes. With rubber spatula, stir in olives, Parmesan, nutmeg, and pepper to taste. Let stand off heat until olives are heated through, about 2 minutes; adjust seasoning with salt and serve.
Time
55 minutesYield
Serves 6 to 8 as a side DdshIngredients
1 small bulb fennel
2 tablespoons unsalted butter
1 medium onion, chopped fine (about 1 cup)
¾ 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
¾ cup dry vermouth or dry white wine
3 ½ cups low-sodium chicken broth
½ cup chopped oil-cured olives
2 ounces grated Parmesan cheese (about 1 cup)
pinch ground nutmeg
Ground black pepper
Ingredients
1 small bulb fennel
2 tablespoons unsalted butter
1 medium onion, chopped fine (about 1 cup)
¾ 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
¾ cup dry vermouth or dry white wine
3 ½ cups low-sodium chicken broth
½ cup chopped oil-cured olives
2 ounces grated Parmesan cheese (about 1 cup)
pinch ground nutmeg
Ground black pepper
Ingredients
1 small bulb fennel
2 tablespoons unsalted butter
1 medium onion, chopped fine (about 1 cup)
¾ 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
¾ cup dry vermouth or dry white wine
3 ½ cups low-sodium chicken broth
½ cup chopped oil-cured olives
2 ounces grated Parmesan cheese (about 1 cup)
pinch ground nutmeg
Ground black pepper
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.
Instructions
- Trim fennel of stalks and fronds; trim bottom 1/2 inch. Halve bulb lengthwise and, using paring knife, remove core. Slice bulb lengthwise into 1/4-inch strips, then cut strips crosswise into 1/4-inch dice.
- Heat butter in 12-inch nonstick skillet over medium-high heat; when foaming subsides, add onion, fennel, fennel seed, red pepper flakes, and 3/4-teaspoon salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 6 minutes. Add garlic and orange zest and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes. Off heat, add vermouth and chicken broth. Return skillet to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes. With rubber spatula, stir in olives, Parmesan, nutmeg, and pepper to taste. Let stand off heat until olives are heated through, about 2 minutes; adjust seasoning with salt and serve.
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