Pumpkin Orzo Food

PUMPKIN ORZO WITH SAGE

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.

PUMPKIN ORZO

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.

EASY PUMPKIN ORZO SOUP

Steps:

• In a large saucepan melt butter a medium heat. Add onion and garlic , and cook until tender.
• Stir in red pepper and cook for about a minute more.
• Add broth and bring to a boil.
• Add orzo (or rice).
• Reduce heat and simmer covered for 10 minutes (orzo) or 40 minutes (wild rice).
• Combine dairy and flour in a tupperware container. Close the lid and shake briskly to reduce lumps.
• Stir into orzo mixture and cook until slightly thickened and bubbly.
• Stir in pumpkin, heat through.

PUMPKIN ORZO WITH SAGE

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.