Carrot Orzo

This is about the only dish that has the least Greek element in it, except for the feta cheese.  The only similarity with the other dishes is that it is adapted from the same source, i.e. Bon Appetit.  This recipe serves 4.

Karen and Lorna worked together to make this Carrot Orzo side dish.

Orzo is almost like a risotto.  This creamy orzo is a quick to make and delicious side-dish.  It does not need the laborious stirring in making a risotto.

Ingredients

• 8 ounces peeled baby carrots (about 2 cups)
• 2 tablespoons (1/4 stick) butter
• 1 cup orzo (rice-shaped pasta; about 8 ounces)
• 1 1/2 cups water
• 1 1/2 cups low-salt chicken broth
• 2 large garlic cloves, minced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped green onions
• 1 teaspoon minced fresh rosemary

Instructions

Place carrots in a food processor.  Using on/off turns i.e. not continuously; finely chop carrots.

Melt butter in a heavy medium saucepan over medium heat.  Add orzo and saute until orzo is golden, about 5 minutes.

Add carrots and mix well.

Add garlic, …

… broth, …

… and water; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 10 minutes.

Stir in green onions and rosemary.

Stir in cheese and season to taste with salt and pepper. Karen and Lorna, thank you for making this creamy Carrot Orzo side dish.

Categorized Under: 2009 • Pasta

Tagged Under: Community Kitchen • Orzo • Recipe