The wonderful dish just emanates with this wonderful smell and flavor that you can’t just get enough of. This is a pasta dish with a different twist! You cook it like risotto and it tastes amazing!
Yields: Makes 4 Servings
Ingredients:
- 6 oz. Baby carrots, peeled
- 2 tbsps. Butter
- 1 cup Orzo pasta
- 1 ½ cups Water
- 1 ¼ cups Chicken broth
- 1 large Garlic clove, minced
- ¼ cup parmesan cheese, grated
- 2 tbsps. Green onions, chopped
- 1 tsp. fresh/dried Rosemary
Method of Preparation:
1. With a food processor, Throw in the carrots and pulse them until they are finely chopped.
2. In a pan over medium heat, add the butter and a little olive oil to prevent the butter from burning. 3. Add the finely chopped carrots and orzo and sauté them until they are golden brown. Cook them for at least 5 minutes.
4. Add the water, broth and garlic; cook for 15-20 minutes while stirring frequently or until the liquid is absorbed by the orzo.
5. Throw in the rest of the ingredients and season with salt and pepper to taste. Serve while its still hot!
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