Carrot Orzo

Name: Carrot Orzo
Ingredients: 6 ounces peeled baby carrots (about 1 1/4 cups, from 16-ounce package); 2 tablespoons butter; 1 cup orzo pasta (rice-shaped pasta, about 8 ounces); 1 1/2 cups water; 1 1/4 cups low sodium chicken broth; 1 large garlic clove, minced; 1/4 cup grated parmesan cheese; 2 tablespoons chopped green onions; 1 teaspoon minced fresh rosemary

9 ingredients

5 steps

Ingredients

6 ounces peeled baby carrots (about 1 1/4 cups, from 16-ounce package)
2 tablespoons butter
1 cup orzo pasta (rice-shaped pasta, about 8 ounces)
1 1/2 cups water
1 1/4 cups low sodium chicken broth
1 large garlic clove, minced
1/4 cup grated parmesan cheese
2 tablespoons chopped green onions
1 teaspoon minced fresh rosemary

Directions

1

Place carrots in processor.
2

Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat.
3

Add orzo and carrots; saute until orzo is golden, about 5 minutes.
4

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

Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve.