Once again, I have to apologize for the lack of pictures....I get so carried away with the cooking that I forget to photograph the different steps. I hope I get better at this soon...
6 ounces peeled baby carrots (about 1 1/4 cups -- from 16-ounce package)
2 tablespoons butter -- (1/4 stick)
1 cup orzo (rice-shaped pasta -- about 8 ounces)
1 1/2 cups water
1 1/4 cups low-salt chicken broth
1 large garlic clove -- minced
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onions
1 teaspoon minced fresh rosemary
The ingredients on the plate are, from top going clockwise: butter, green onion, fresh rosemary, minced garlic, parmesan cheese and orzo.
Melt butter in heavy medium saucepan over medium heat. Add orzo and carrots; sauté until orzo is golden, about 5 minutes.
Add 1 1/2 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.
I don't believe I've ever had orzo before and I know I've never used it in a recipe. It was very good...nice and creamy. A nice change of pace from rice and potatoes.
4 comments:
I bet that was delish!
That looks SO delicious! YUM, I could probably use that on my nephew who doesn;t like vegetables and tell him that the puree is "Special Seasoning" ;)
I think this recipe would be a great way to get veggies into a picky eater. The carrots are so fine, that if it wasn't for the color, you can hardly tell they are in there.
oh this is awesome! very different, looks beautiful!
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