Orzo with Carrots

Sometimes, we need simple nostalgic comfort food. My dad always made this to go with salmon, usually on Friday nights.

Ingredients

• half a pound orzo
• 1 large Carrot, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• About 3 tbsp butter or olive oil
• 2-3 cups chicken stock
• Black pepper
• Italian parsley (optional)
• parmesean cheese (optional)

Method

In a heavy bottomed pot, sauteé onion, garlic, and carrots in the olive oil or butter until fragrant. Add a pinch of black pepper.

Add dry orzo and cook, stirring to well coat in the fat. The orzo will become lightly nutty smelling and just start to toast. This step is critical!

Add about 3 cups of hot stock to the pot, bringing everything up to a vigorous simmer. Let cook for about 7 -8 minutes. As stock evaporates you can slowly add additional as needed, until orzo is tender. Almost all the liquid should be absorbed.

Remove from heat, salt if necessary. Add chopped parsley if you would like. Cover pot and let sit for about 5 minutes before serving with parmesean cheese.