Photo: Primavera Orzo Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 2 shallots, chopped
- 1 small zucchini, chopped
- 1 cup shredded carrots, chopped
- 1 teaspoon curry powder
- 3 cups chicken stock
- 1 cup orzo pasta
- 1/2 cup grated Parmigiano-Reggiano
- 3 tablespoons chopped flat-leaf parsley, a handful
- 1 cup frozen peas
- Salt and pepper
Directions
Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.
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By sanot
New York
on March 17, 2013
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I just rediscovered this recipe. Used to make it all the time years ago. I never have used the curry because I know that I am not a huge fan of it. I just omit it. This is a really great recipe. Sometimes if I'm in a pinch I'll just use a bag of frozen peas and carrots and no zucchini. Comes together extremely fast. I usually serve it as a main dish. My husband loves it!
By Cath7822
superior, CO
on September 06, 2011
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This is a great orzo recipe! However, you do have to like curry. We love curry. I cook the vegetables for a little less time so they are not mushy by the time the orzo is cooked. We also add extra cheese. We love this recipe and always get rave reviews when we serve it at parties.
By akgilkinson_115...
Rogue River, OR
on September 05, 2010
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This is such a tasty side dish! The combination of curry and parmesean sounds really odd, but it works!! Could go with many different dishes. We've made it several times and always love it. Rachael rocks!!
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