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Fall Orzo Pilaf
This quick and easy pilaf blends perfectly with all the traditional flavors of Thanksgiving. Using orzo instead of rice not only cuts your cooking time considerably, but makes for a lighter feeling pilaf which balances well with the heavier side dishes traditionally served for Thanksgiving.
1/4 cup butter, divided
1/4 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
2 minced garlic cloves
3 cups orzo
2 cups turkey or chicken stock or low sodium chicken broth
3 cups water
1 teaspoon salt
1 teaspoon poultry seasoning
Melt half of the butter in a large heavy saucepan over medium high heat. Add the onion and sauté for five minutes. Add the carrots, celery, and garlic and sauté for 3 minutes more. Add the remaining butter and the orzo and cook for a few minutes more, stirring frequently to coat the orzo with the butter. Add the remaining ingredients and bring to a boil over high heat. Cover and reduce the heat to low. Simmer for 15-20 minutes, or until almost all the liquid has been absorbed and the orzo is tender. Remove from the heat and let stand covered for 5-10 minutes before serving.
Makes 8 Servings.
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
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