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.
Photo: Jennifer Davick; Styling: Sissy Lamerton
Though made with orzo rather than rice, this colorful dish is similar to risotto.
Yield: Makes 6 to 8 servings
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- 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
- 1. Process carrots in a food processor 15 seconds or until finely chopped.
- 2. Combine 2 1/2 cups water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.
- 3. 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.
- 4. Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.
- 5. Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.
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