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).
INGREDIENTS
Nutrition- 3cups vegetable stock or 3 cups chicken stock
- 3cups water
- 8ounces orzo pasta
- 1 1⁄2cups pumpkin puree
- 1 1⁄2cups vegetable stock or 1 1/2 cups chicken stock
- 1⁄2cup whole milk
- 30
- 1
- 1tablespoon butter
- 3⁄4teaspoon salt
-
- 3tablespoons parmesan cheese
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.