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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (265g) Recipe makes 4 servings |
||
| Calories 263 | ||
| Calories from Fat 78 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 5.0g | 25% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 196mg | 8% | |
| Potassium 255mg | 7% | |
| Total Carbohydrate 36.6g | 12% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 3.0g | ||
| Protein 9.8g | 19% | |
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From Bon Appetit, March 2007.
SERVES 4
Ingredients
- 6 ounces peeled baby carrots (about 1 1/4 cups, from 16-ounce package)
- 2 tablespoons butter
- 1 cup orzo pasta (rice-shaped pasta, about 8 ounces)
- 1 1/2 cups water
- 1 1/4 cups low sodium chicken broth
- 1 large garlic clove, minced
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped green onions
- 1 teaspoon minced fresh rosemary
Directions
1
Place carrots in processor.2
Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat.3
Add orzo and carrots; sauté until orzo is golden, about 5 minutes.4
Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 15-20 minutes.5
Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: Dotty2
On Apr 17, 2008
Great recipe that will call for repeats. Very easy to make but great flavor. Served with chicken and a salad, made for a great meal. Thanks for sharing.
From: Kumquat the Cat's friend
On Mar 13, 2008
I was looking to use up some orzo, and it just so happened that I had every ingredient available at home so I picked this recipe! Was I pleased with the way it turned out. It had a mild and slightly sweet taste. I recently threw out my food processer so I used a mandoline to julienne the carrots. I used less butter and subbed vegetable broth for the chicken broth since we are vegetarians. Thank you for this contribution to a delicious dinner
From: ms_bold
On Mar 25, 2007
We really enjoyed this as a side dish with Spiced Maple Glazed Salmon and Baked Asparagus. This will be a keeper for us as a side to many fish and chicken dishes throughout the summer.
From: Gatorbek
On Feb 11, 2008
This was wonderful - very refreshing, can't wait to serve it again when the weather gets hot! I used homemade chicken stock in place of the broth, otherwise left the recipe exactly as written. Thanks!
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