Ingredients
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6
-
2
-
1
-
1 1/2
-
1 1/4
-
1
-
1/4
-
2
-
1
-
-
-
-
-
-
Directions
Carrot Orzo, From Bon Appetit, March 2007., This was not only tasty but a really attractive dish to make. We really enjoyed this recipe, however I did tweak it some after it finished cooking. It lends itself to so many variations. Thanks for sharing the recipe. I’ll be making it again., This was good for a side dish everyone actually ate! I left out the green onion, though might saute some yellow onion with the carrots and orzo next time. I added extra garlic and a wee bit of dried rosemary as we don’t keep fresh. Forgot to add any extra salt and pepper at the end. It probably could’ve used it, but everyone ate it without, so that works! I made 3/4 of a recipe and that fed my husband and I and 2 littles with quite a bit leftover.
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Steps
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1
Done
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Place Carrots in Processor. |
|
2
Done
|
Using on/Off Turns, Finely Chop Carrots. Melt Butter in Heavy Medium Saucepan Over Medium Heat. |
|
3
Done
|
Add Orzo and Carrots; Saut Until Orzo Is Golden, About 5 Minutes. |
|
4
Done
|
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
Done
|
Stir in Cheese, Green Onions, and Rosemary. Season to Taste With Salt and Pepper and Serve. |
