Carrotorzo Recipes

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CARROT ORZO



Carrot Orzo image

Make and share this Carrot Orzo recipe from Food.com.

Provided by Juenessa

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Place carrots in processor.
  • Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat.
  • Add orzo and carrots; sauté until orzo is golden, about 5 minutes.
  • 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.
  • Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 263.1, Fat 8.7, SaturatedFat 5, Cholesterol 20.8, Sodium 207.8, Carbohydrate 36.6, Fiber 2.7, Sugar 3.4, Protein 9.8

CARROT ORZO



Carrot Orzo image

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.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 14

8 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
3 tablespoons butter
1 medium onion, chopped (1/2 cup)
2 cups uncooked orzo or rosamarina pasta (12 oz)
2 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
Shredded Parmesan cheese, if desired
Fresh thyme sprig, if desired

Steps:

  • In food processor, place carrots. Cover; process 15 seconds or until finely chopped.
  • In 8-cup microwavable measuring cup, microwave broth and water on High 5 minutes or until very hot.
  • 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.
  • Stir in 1 cup cheese, the chives and chopped thyme. Garnish with cheese and thyme. Serve immediately.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Fat 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 770 mg

ORZO WITH PEAS AND CARROTS



Orzo With Peas and Carrots image

I came up with this recipe when my son was a toddler. He was a very picky eater and this was one of the few things he would actually eat. To this day I still make it often, he still asks for it; he's 9 now. If you don't have peas and carrots on hand, just use peas!

Provided by Cooking Queen

Categories     Toddler Friendly

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup orzo pasta
1 cup frozen peas and carrot
2 tablespoons butter
1 tablespoon grated parmesan cheese
salt and black pepper

Steps:

  • In a medium saucepan cook the orzo for about 8 minutes or al dente. After about 5 or 6 minutes of the orzo cooking; add to the orzo the peas and carrots to cook. When orzo, peas and carrots are done; drain well. Return to the saucepan add butter, parmesan cheese stir to combine and season with salt and black pepper to taste. Serve.

Nutrition Facts : Calories 230.7, Fat 6.9, SaturatedFat 4, Cholesterol 16.4, Sodium 100, Carbohydrate 35.3, Fiber 2.5, Sugar 1.1, Protein 7.2

VEGETABLE ORZO



Vegetable Orzo image

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.

Provided by AMULHERN

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 30m

Yield 4

Number Of Ingredients 9

1 cup orzo pasta
2 tablespoons extra virgin olive oil
½ red onion, chopped
2 cloves garlic, minced
1 cup chopped carrot
1 small zucchini, quartered and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
1 lemon, juiced

Steps:

  • Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g

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SIMPLE CARROT ORZO RECIPE - THE RELUCTANT GOURMET
Feb 22, 2007 This simple carrot orzo recipe is an amazing dish that can be served with many of your favorite meals including fish, chicken or beef.
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  • 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.
  • 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.
  • 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.
  • Now it's time to add the Parmesan cheese, green onions and rosemary. Taste and adjust seasonings with salt & pepper.


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