Description
Carrot Orzo is a flavorful and easy-to-make Mediterranean-inspired side dish featuring tender orzo pasta cooked with grated carrots, garlic, and aromatic herbs. This light and nutritious recipe is perfect as a complement to grilled meats or served as a light main dish.
Ingredients
Scale
Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 2 medium carrots, finely grated
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable or chicken broth
- 1 tablespoon butter
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Sauté Carrots: In a medium saucepan, heat olive oil over medium heat. Add the grated carrots and sauté for 3–4 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Toast Orzo: Add the orzo pasta and toast it for 1–2 minutes, stirring frequently to prevent sticking and to bring out a nutty flavor.
- Cook Orzo: Pour in the broth, bring to a boil, then reduce heat to low and simmer uncovered for 8–10 minutes. Stir occasionally until the orzo is tender and most of the liquid is absorbed.
- Finish and Season: Stir in the butter, salt, black pepper, and chopped parsley until well combined. Add the grated Parmesan cheese if desired for extra richness.
- Serve: Serve warm as a side dish or a light main course.
Notes
- For extra flavor, add a squeeze of lemon juice or a pinch of cumin.
- This dish pairs well with grilled chicken or fish.
- Use vegetable broth to keep it vegetarian; chicken broth can add more savory depth.
- Parmesan cheese is optional; omit for a dairy-free option.
