Pumpkin Orzo With Sage Recipes
PUMPKIN ORZO WITH SAGE
From the blog at Serious Eats. If you stick with vegetable broth and oil and leave out the milk, this can be vegan. You can also substitute 2 cups fully cooked rice (or other grain) for the orzo (skip step 1 entirely in that case).
Provided by DrGaellon
Categories < 60 Mins
Time 35m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring 3 cups of stock and 3 cups of water to a boil. Add orzo and cook until al dente, about 9 minutes. Drain and set aside.
- Melt butter in a large skillet over medium heat. Saute sage and shallot for 5 minutes. Add 3/4 cup stock and 1/2 cup milk. Bring to a simmer and cook 5 minutes.
- Add pumpkin puree and stir until well combined. Add salt, pepper and remaining 3/4 cup of broth. Reduce heat to medium-low and simmer 10-12 minutes, until desired consistency is achieved.
- Stir in Parmigiano cheese and toss with orzo.
Nutrition Facts : Calories 286.3, Fat 5.8, SaturatedFat 3.2, Cholesterol 14, Sodium 533.5, Carbohydrate 47.8, Fiber 2, Sugar 3.2, Protein 10.4
ROASTED PUMPKIN WITH SHALLOTS AND SAGE
Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
- Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Nutrition Facts : Calories 176 g, Fat 11 g, Protein 4 g
PUMPKIN ORZO WITH SAGE
Make and share this Pumpkin Orzo With Sage recipe from Food.com.
Provided by annh53182
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If you're starting with a fresh pumpkin or squash, slice in half (lengthwise for butternut and its ilk) and place cut side down on a lightly oiled baking sheet. Bake at 350º for 30 minutes or until tender. Allow to cool and scoop out with a spoon. Puree in a food processor until smooth.
- The Sauce.
- Sauté shallots and sage in margarine for 5 minutes over medium heat. Add 3/4 cup of broth and 1/2 cup of rice milk. Allow to simmer for 5 minutes or so.
- Meanwhile...The Orzo.
- In a large saucepan, bring 3 cups of broth and 3 cups of water to boil over high heat. Add orzo. Return to a boil and cook for 9 minutes or until pasta is al dente. Drain and set aside.
- Back to the sauce --
- Add pumpkin puree to simmering broth and stir well. Add salt, pepper, and remaining 3/4 cup of broth. Reduce heat and simmer for 10 more minutes on medium low.
- Stir in Parmesan cheese (if you so choose).
- Toss over orzo and serve hot.
- Melt with delight.
Nutrition Facts : Calories 282.9, Fat 5.1, SaturatedFat 1.3, Cholesterol 3.3, Sodium 544.8, Carbohydrate 49.5, Fiber 2, Sugar 1.6, Protein 9.5
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