Pumpkin Orzo With Sage Food
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
PUMPKIN ORZO
Make and share this Pumpkin Orzo recipe from Food.com.
Provided by Pineapple
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-high heat. Add orzo. Reduce heat to low, and simmer, stirring frequently, for about 15 minutes, or until orzo is tender. Serve immediately.
Nutrition Facts : Calories 328, Fat 13.3, SaturatedFat 7.8, Cholesterol 30.5, Sodium 1374.3, Carbohydrate 43.1, Fiber 4.2, Sugar 7.9, Protein 9.8
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