Though made with orzo rather than rice, this colorful dish is similar to a creamy risotto side. Topped with fresh Parmesan, chives and thyme, this pasta side is a tasty, vibrant side that is great for a crowd. Carrots loose their hard crunch while they boil, creating a smooth, soft textural bite, without turning the vegetable to mush. If you don't have orzo, you can substitute a pasta that you have on-hand, but we recommend sticking to orzo as it allows the carrot mixture to disperse throughout for mixed, plentiful bites.
8 ounces carrots, cut into 1-inch pieces (about 2 cups)
2 1/2 cups chicken broth
3 tablespoons butter
1 medium onion, chopped
2 cups uncooked orzo pasta
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh chives
1 teaspoon chopped fresh thyme
Garnish: carrot curls
How to Make It
Process carrots in a food processor 15 seconds or until finely chopped.
Combine 2 1/2 cups water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.
Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.
Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.
Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.
Really good. Not too much preparation, and quickly done. Just an FYI for people watching their salt intake, between the parmesean cheese and chicken broth, your dish may already be salted enough. So just beware of adding extra, you may not need it. Thanks for posting this recipe. It is a keeper. I will make again for sure.
Easy to make and so delicious! It was a huge amount so I may cut in half next time. Made a couple substitutions: olive oil for butter, vegetable broth for chicken broth, red onion for yellow onion, and dried thyme for fresh time. Great as a side or a weeknight meal.
Great alternative side dish! My family loved it and it was a perfect make ahead dish for a party. I loved the unexpected addition of carrorts to it- it kicked up the flavor of the dish and kept it light at the same time. I made it to accompany lemon chicken and green beans with goat cheese, tomatoes, shallots, and almonds. All the flavors melded together perfectly. I'll make this again.
This recipe was excellent. I made it as a main dish for a quick weekday dinner. Will definitely make again. Only thing I changed was I used about 1/8 of a teaspoon of dried thyme instead of fresh. I might try vegetable broth next time.
Made this as a side dish for Thanksgiving dinner. Was both easy to make and yummy to eat. Used dried thyme instead of fresh and McCormicks chicken bouillon for the broth. Will be sharing this recipe with family and friends.