Description
A delightful and simple recipe for Carrot Orzo, a flavorful vegetarian side dish that combines orzo pasta with grated carrots in a savory vegetable broth, garnished with fresh parsley and Parmesan cheese.
Ingredients
Scale
1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
1 cup orzo pasta
- 2 medium carrots, grated
- 2 ½ cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for about 3 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the orzo and grated carrots, stirring to coat in the oil and aromatics.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and let sit, covered, for 2 minutes.
- Stir in the chopped parsley and Parmesan cheese if using. Taste and adjust seasoning before serving.
Notes
- You can use chicken broth for a richer flavor if not keeping it vegetarian.
- For added texture, stir in sautéed mushrooms or peas.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 2mg
