Carrot orzo

Though made with orzo rather than rice, this colorful dish is similar to risotto.

Prep Time: 41 minutes
Yield: Makes 6 to 8 servings
Ingredients
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
Preparation
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.

Karen Brosius, Columbia, South Carolina, Southern Living, JUNE 2010
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