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0 from 3 votes

Carrot Orzo – a Great Side Dish

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 1½ cups carrots peeled
  • 2 tablespoons butter
  • 1 cup orzo
  • 1½ cups water
  • 1¼ cups chicken stock
  • 1 clove garlic minced
  • ¼ cup Parmesan Cheese freshly grated
  • 2 tablespoons green onion chopped
  • 1 teaspoon fresh rosemary. minced

Instructions

    Cup of Yum
  1. A food processor is the easiest way to process the carrots but you could cut everything up by hand. It will definitely add to the prep time. Process the carrots using the on/off or pulse button on your processor until the carrots are finely cut up.
  2. Heat your saucepan over medium heat, add butter. When the butter is melted, add the orzo and carrots and cook (saute) until the orzo is golden. This should take about 5 minutes.
  3. Add the water, chicken stock and minced garlic. Let this all cook uncovered until all the water and chicken stock are absorbed into the orzo being sure to stir frequently. This should take about 10 minutes.
  4. Now it's time to add the Parmesan cheese, green onions and rosemary. Taste and adjust seasonings with salt & pepper.

Notes

  • I like using the prepared mini carrots that are already peeled because we always have them around since our kids love to snack on them. You can use peeled regular carrots too. The recipe calls for 6 ounces and I'm guessing that's about 2 or 3 large carrots.
  • Green onions are just young onions that have been pulled from the ground before the bulb has formed and the tops are still green. Think of scallions.
  • Easy and different!