1 cup of orzo
6 oz of baby carrots (1 1/4 cup)
2 tbs of butter
1 cup of water
1 large garlic finely minced
1 1/4 cup of low fat chicken stock
1/4 cup of grated Parmesan Cheese (you know I like more!)
2 tbs chopped green onion
1 tsp minced fresh Rosemary
Place carrots in a food processor and finely chop them.
Melt butter in a saucepan. Add the orzo and carrots.
Saute until the orzo is golden. About 5 minutes. Add 1 1/2 cups of water, broth and garlic.
Cook uncovered over medium heat until the liquid is absorbed and stir frequently for 10 minutes.
Stir in the cheese, green onion and rosemary.
Season to taste. Enjoy!
In addition to my zucchini orzo recipe, this carrot is a delicious version to keep in your recipe arsenal.
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