Photo: Jennifer Davick; Styling: Sissy Lamerton
Prep Time
41 Mins
Yield
Makes 6 to 8 servings

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.

How to Make It

Step 1

Process carrots in a food processor 15 seconds or until finely chopped.

Step 2

Combine 2 1/2 cups water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.

Step 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.

Step 4

Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.

Step 5

Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.

Ratings & Reviews

jadlin's Review

Bewitched
October 05, 2014
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.

Definitely a Thumbs Up!

roswellqs
October 15, 2017
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.

ltlbitz's Review

anchorage
June 25, 2012
N/A

LauraJasmine's Review

dmloss
July 01, 2010
What a delicious, colorful dish! A good way to sneak in vegetables, as the flavors from the other ingredients mask any distinct "vegetable-ness" from the carrots.

adjohn3's Review

carmelita
August 27, 2012
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.

Bewitched's Review

fullemla
May 30, 2011
N/A

dmloss's Review

adjohn3
June 30, 2011
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.

roswellqs's Review

BethWfromSC
August 23, 2011
N/A

marali's Review

LauraJasmine
November 29, 2014
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.

linpagemc's Review

linpagemc
September 18, 2010
This is fantastic. Every time I serve it, everyone loves it, young and old. It makes quite a bit but stores and reheats well. Good for everyday and special occasions.