Orzo a La Melanie
Ready In: 30 mins
Serves: 6
Yields: 8-12 For buffet
Ingredients
- 1 cup orzo pasta
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 red bell pepper, seeded, cored and diced
- 1 carrot, cut into thin strips
- 4 green onions, cleaned and chopped
- 1 tablespoon minced garlic
- 1 yellow squash, diced
- 1 zucchini, diced
- 1 tomatoes, diced
- 1⁄2 cup tomato sauce
- 1⁄2 cup chicken stock
- 3 tablespoons light cream
- 1⁄2 cup grated parmesan cheese
- salt
- fresh ground black pepper
Directions
- Cook orzo with salt according to packet instructions.
- Heat the oil in a large frying pan.
- Sauté red pepper and carrot on a low heat for 10 minutes until softened.
- Increase heat to medium and add green onions and garlic and sauté for 2 to 3 minutes.
- Add the squash, zucchini and tomato and cook for a couple of minutes more.
- Add the tomato sauce and stock.
- When the sauce comes to a simmer, turn heat to low and stir.
- Stir in the drained orzo.
- Stir in the cream.
- Stir in parmesan cheese.
- Remove from heat.
- Add salt and pepper to taste.
- Can be served immediately, or at room temperature.
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