This is what I’m having for dinner tonight.
After all the endless conversations on what do you feel like having for dinner tonight talk I finally decided that this is what we’re having. (so much drama in such a tiny kitchen) The thing is, one of us felt like pasta and the other wanted chicken but only one us was doing the cooking. Guess which one?
Anyway, I made some carrot orzo which is definitely a nice alternative to your everyday pasta dish. You can make this as a side dish or you can have it as your main dish accompanied by your favorite choice of protein. Naturally, I went with the chicken. I use boneless skinless chicken thigh, grilled with some butter, garlic and season it with salt and pepper. You can always use chicken breast if you like which is nice and lean.
Aside from how tasty this dish is, I also love how pretty it looks. The pretty diced carrot and the tiny orzo does marry well together don’t you think?
1 tablespoons extra virgin olive oil
1 cup uncooked orzo pasta
1/2 cup carrots, diced
15 ounce chicken or vegetable broth
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
Sauté orzo with extra virgin olive oil in a heavy pan or skillet over medium-high heat until lightly browned.
Add in the carrots and then stir in chicken stock and bring to boil.
Cover and reduce heat and simmer until orzo and carrot is tender and liquid is absorbed for about 15 – 20 minutes.
Add more broth if necessary. Season the orzo with salt and pepper and the chopped parsley.
Serve immediately with grilled butter chicken.