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Carrot Orzo

Prep 40 min
Total 40 min
Servings 8

Turn the fall favourite carrot into a delicious Italian side dish. Make this flavorful orzo using Progresso® chicken broth as a perfect accompaniment to your dinner. MORE+ LESS-

By Betty Crocker Kitchens

April 7, 2014

Ingredients

oz carrots, cut into 1-inch pieces (about 2 cups)

2 1/2

cups Progresso™ chicken broth (from 32-oz carton)

2 1/2

cups water

tablespoons butter

medium onion, chopped (1/2 cup)

cups uncooked orzo or rosamarina pasta (12 oz)

cloves garlic, finely chopped

teaspoon salt

1/2

teaspoon pepper

cup freshly grated Parmesan cheese

tablespoons chopped fresh chives

teaspoon chopped fresh thyme leaves

Shredded Parmesan cheese, if desired

Fresh thyme sprig, if desired

Steps

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1

In food processor, place carrots. Cover; process 15 seconds or until finely chopped.
2

In 8-cup microwavable measuring cup, microwave broth and water on High 5 minutes or until very hot.
3

Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook chopped carrots and onion in butter 5 minutes, stirring occasionally, until tender. Add pasta and garlic; cook 1 minute. Slowly stir in hot broth mixture, salt and pepper. Cook 15 to 18 minutes, stirring frequently, until liquid is absorbed.
4

Stir in 1 cup cheese, the chives and chopped thyme. Garnish with cheese and thyme. Serve immediately.