This healthy carrot orzo recipe is one of my favorites to bring to a potluck. Because it’s vegetarian, (though it is made with chicken broth – vegetable can be substituted easily) it has mass appeal for those with different diets. It’s extremely easy to make and tastes so good.
Carrot Orzo
Author: Epicurious.com (Bon Appetit)
Recipe type: Main, Side
Ingredients
- 6 ounces peeled baby carrots (about 1¼ cups; from 16-ounce package)
- 2 tablespoons (1/4 stick) butter
- 1 cup orzo (rice-shaped pasta; about 8 ounces)
- 1½ cups water
- 1¼ cups low-salt chicken broth
- 1 large garlic clove, minced
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 1 teaspoon minced fresh rosemary
Instructions
- Place carrots in processor. Using on/off turns, finely chop carrots.
- Melt butter in heavy medium saucepan over medium heat.
- Add orzo and carrots; sauté until orzo is golden, about 5 minutes.
- Add 1½ cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 10 minutes.
- Stir in cheese, green onions, and rosemary.
- Season to taste with salt and pepper and serve.
Recipe via Epicurious.com, image by me
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