Prep 5 mins
Cook 15 mins
from Paula Deen
- 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 ground black pepper
- 1⁄2 cup orzo pasta
- 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.
I made this as written and it turned out more like sauce with orzo than an orzo based dish. I had to then had to put everything on hold in order to make up more orzo (doubled it in the end) to balance it out. The flavor is good and it comes together easily.
Lovely sweetish (no sugar) orzo. Went down the treat with Balsamic Chicken Livers.
My kids inhaled this stuff, and it's the first orange veggie I can tolerate (love the greens, hate the orange) so it's a keeper. Used water because I was out of broth, otherwise followed the recipe. Doubles well too!