Carrot orzo recipe
Carrot orzo recipe
Vegetarian Carrot Orzo
6 oz. Baby Carrots
2 T Butter
1 Cup Orzo Pasta
1 1/2 Cup Water
1 1/4 Low Sodium Vegetable Broth
1 Large Garlic Clove
1/4 Cup Parmesan Cheese
4 Chopped Green Onions
1 Sprig of Fresh Rosemary
Chop the baby carrots in your food processor, using the pulse option. If you don’t have a food processor, just chop the carrots very well (but be careful when cutting carrots, their hard and slippery texture can easily causes accidents).
Melt the butter in a large sauté pan over medium heat. Add the orzo and carrots and sauté until the orzo pasta turns a golden color, or about 4 to 5 minutes. Add water, broth and minced garlic. Cook, uncovered, until the liquid is absorbed into the pasta, about 15-20 minutes.
As the last bit of liquid is absorbed, stir in the cheese and green onions. Season with salt and pepper, to taste. Garnish with rosemary
Vegetarian Carrot Orzo
6 oz. Baby Carrots
2 T Butter
1 Cup Orzo Pasta
1 1/2 Cup Water
1 1/4 Low Sodium Vegetable Broth
1 Large Garlic Clove
1/4 Cup Parmesan Cheese
4 Chopped Green Onions
1 Sprig of Fresh Rosemary
Chop the baby carrots in your food processor, using the pulse option. If you don’t have a food processor, just chop the carrots very well (but be careful when cutting carrots, their hard and slippery texture can easily causes accidents).
Melt the butter in a large sauté pan over medium heat. Add the orzo and carrots and sauté until the orzo pasta turns a golden color, or about 4 to 5 minutes. Add water, broth and minced garlic. Cook, uncovered, until the liquid is absorbed into the pasta, about 15-20 minutes.
As the last bit of liquid is absorbed, stir in the cheese and green onions. Season with salt and pepper, to taste. Garnish with rosemary
Carrot orzo recipe
Reviewed by Unknown
on
08:46
Rating:
Reviewed by Unknown
on
08:46
Rating:
