1 Video | Photo: Pumpkin Orzo Recipe
Ingredients
- 1 1/4 cups chicken broth
- 3/4 cup canned pumpkin
- 2 tablespoons butter
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup orzo
Directions
In a medium saucepan, combine the chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is tender, about 15 minutes. Serve immediately.
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By tcm116
Roselle, IL
on October 19, 2012
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I multiplied the recipe for my family but even with longer cooking time the orzo did not cook enough. After an hour of simmering & stirring it was still too hard, though the flaver was good. I'll try to cook like risotto, as another reviewer did, as I really liked the flavor.
By Blahnik
Northeast, Pa
on September 26, 2011
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The original recipe was a little too much of a goopy mess for me, but I made a few changes of my own, and I think that it turned out really well :
I decided to cook the orzo a bit like risotto, and I browned it with the butter for a couple of minutes then slowly added stock every few minutes until it was nearly cooked. I then added the pumpkin puree, and the spices with the addition of rosemary and some parmesan cheese. I think that the rosemary and parm really helped give it a bit more a savory taste that it needed!
By SheridanMc
chandler, AZ
on November 20, 2010
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My husband liked this more than I did. It was quick and a nice side dish. A good way to use up a can of pumpkin that is already open. I also added more ginger than what Paula called for. I adjusted to my taste.
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