I came across this recipe while searching for a Saltimbocca recipe. I thought it looked interesting and would make an excellent accompaniment for the Saltimbocca.
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.
Place carrots in processor. Using on/off turns, finely chop carrots.
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.