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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Thursday, July 26, 2012

Carrot Orzo

This is one of those recipes I just picked at random to use up what I had in the crisper, but it turned out so amazingly delicious it'll be a staple in our house from now on!

We have some small carrots ready in the garden and I also had these coloured carrots from the market to use. This recipe from Epicurious called for packaged baby carrots but I used these colourful fresh carrots.  You also need orzo, vegetable or chicken broth, garlic, chives and rosemary.  Also parmesan cheese, not shown.  Plus I added some snowpeas from the garden.

Chop the carrots in a food processor into small chunks using the pulse button.

Meanwhile, toast the orzo in some butter and oil.  

Then add the chopped carrots and saute for a few moments.

Then add broth and water for 2 3/4 cups liquid total, plus a minced garlic clove.

Cook uncovered, stirring occasionally, for about 10 minutes until liquid is absorbed.

Add snowpeas and continue to cook for a minute or two.

Meanwhile, chop the chives and rosemary.

Remove orzo from heat and add herbs along with some grated parmesan.

We served this with some barbecued chicken drumsticks and it was a delicious combination.

We loved this side dish and will make it often now that we've tried it. The great thing about this dish is it will be equally tasty in the winter as it is with fresh summer veggies. Try this! You'll love it!

1 comment:

  1. Mmm... it was so good. I'm thrilled to see you say that it will now be a staple in our house. Yum!