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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Bon Appetit, March 2007. Ingredients:
6 ounces peeled baby carrots (about 1 1/4 cups, from 16-ounce package) |
2 tablespoons butter |
1 cup orzo pasta (rice-shaped pasta, about 8 ounces) |
1 1/2 cups water |
1 1/4 cups low sodium chicken broth |
1 large garlic clove, minced |
1/4 cup grated parmesan cheese |
2 tablespoons chopped green onions |
1 teaspoon minced fresh rosemary |
Directions:
1. Place carrots in processor.
2. Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat.
3. Add orzo and carrots; sauté until orzo is golden, about 5 minutes.
4. Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 15-20 minutes.
5. Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve.
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