- 6 ounces peeled baby carrots (about 1 1/4 cups; from 16-ounce package)
- 2 tablespoons (1/4 stick) butter
- 1 cup orzo (rice-shaped pasta; about 8 ounces)
- 1 1/2 cups water
- 1 1/4 cups low-salt chicken broth
- 1 large garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 1 teaspoon minced fresh rosemary
Place carrots in processor. Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat. Add orzo and carrots; sauté until orzo is golden, about 5 minutes. Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 10 minutes. Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve.
