Pumpkin Orzo With Sage

From the blog at Serious Eats. If you stick with vegetable broth and oil and leave out the milk, this can be vegan. You can also substitute 2 cups fully cooked rice (or other grain) for the orzo (skip step 1 entirely in that case).

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • In a large saucepan, bring 3 cups of stock and 3 cups of water to a boil. Add orzo and cook until al dente, about 9 minutes. Drain and set aside.
  • Melt butter in a large skillet over medium heat. Saute sage and shallot for 5 minutes. Add 3/4 cup stock and 1/2 cup milk. Bring to a simmer and cook 5 minutes.
  • Add pumpkin puree and stir until well combined. Add salt, pepper and remaining 3/4 cup of broth. Reduce heat to medium-low and simmer 10-12 minutes, until desired consistency is achieved.
  • Stir in Parmigiano cheese and toss with orzo.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@DrGaellon
Contributor
@DrGaellon
Contributor
"From the blog at Serious Eats. If you stick with vegetable broth and oil and leave out the milk, this can be vegan. You can also substitute 2 cups fully cooked rice (or other grain) for the orzo (skip step 1 entirely in that case)."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. DrGaellon
    From the blog at Serious Eats. If you stick with vegetable broth and oil and leave out the milk, this can be vegan. You can also substitute 2 cups fully cooked rice (or other grain) for the orzo (skip step 1 entirely in that case).
Advertisement