Carrot Orzo
This is a wonderful, light and satisfying side dish. It is also a sneaky way to slide some vegetables into your menu if you have picky eaters.
Ingredients
- 6 ounces peeled baby carrots about 1¼ cups from 16-oz package
- 2 tbsp unsalted butter ¼ stick
- 1 cup orzo uncooked
- 1½ cups water
- 1¼ cups chicken stock
- 1 clove garlic minced
- ¼ cup parmesan cheese grated
- 2 tbsp green onions chopped
- 1 tsp fresh rosemary minced
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place carrots in a food processor and finely chop, using on/off turns.Melt butter in heavy medium saucepan over medium heat.Add orzo and carrots and sauté until orzo is golden, about 5 minutes.Add water, chicken stock 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.Serve