Cheesy Carrot Cranberry Orzo Pasta.
The rice-shaped orzo pasta cooks very quickly and makes a great side dish. The combination of ingredients takes the orzo from blah to flavorful.
Equipment
- Saucepan
- Wooden Spoon
- Cutting Board
- Knife
- Measuring Utensils
Ingredients
- 2.5 cups Orzo Pasta 1 box Pasta Labella Orzo
- 2 cups Vegetable Stock
- 1/2 cup Four Cheese Blend
- 1/2 cup Mozzarella Cheese
- 1/3 cup Canola or Olive Oil
- 2 cups Shredded Carrots
- 1/2 cup Diced Onions
- 2 tbsp. Chopped Garlic
- 1 tsp. Salt
- 1 tsp. Black Pepper
Instructions
- Use the grater to shred carrots.
- In a deep saucepan, pour the olive oil and allow to heat for 1 minute.
- To the heated oil, add the onion, garlic, black pepper, and stir. Allow to sweat for 2 minutes.
- Add the shredded carrots and dried cranberry to onion mixture and stir; allow to cook for 2-3 minutes.
- Add the dried orzo and stir into mixture.
- Pour in the vegetable stock and allow to bring to boil and allow to cook for 5 minutes or until the liquid evaporated.
- At halfway during the cooking process, Add the cheeses and mix well.
- Turn off flame and serve hot in a bowl.
Notes
Vegan Cheese can be used in place of the cheeses called for in this recipe. If cranberry is not your thing, I have used raisins before and the dish came out just as great.