Ingredients
The following ingredients have 4 Servings
- 7 medium carrots (peeled, and cut into 3-inch lengths (about 1 ¼ cups))
- 1 tablespoon olive oil (or light tasting oil of your choice)
- 1 tablespoon unsalted butter
- 1 cup orzo pasta
- 1 ½ cups water
- 1 ¼ cups low sodium vegetable broth
- 1 garlic clove (minced or pressed)
- ¼ cup shredded fresh Parmesan cheese
- 1 green onion (chopped)
- 1 teaspoon finely minced fresh rosemary
- ½ teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
Instruction
- Place carrots in the bowl of a food processor, and pulse until carrots are finely chopped.
- Add oil and butter to a medium heavy bottomed saucepan, and heat over medium heat. Once oil is hot and butter is melted, add orzo and chopped carrots, and sauté until orzo is golden, about 5 minutes.
- Add water, broth, and garlic, and cook uncovered over medium-high heat until all liquid is absorbed, stirring frequently, about 10-15 minutes.
- Stir in Parmesan, green onions, rosemary, salt, and pepper. Taste for seasonings. Serve.
