Pumpkin Orzo

"from Paula Deen"
 
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Ready In:
20mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • In a medium saucepan, combine chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-high heat. Add orzo. Reduce heat to low, and simmer, stirring frequently, for about 15 minutes, or until orzo is tender. Serve immediately.

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Reviews

  1. I made this as written and it turned out more like sauce with orzo than an orzo based dish. I had to then had to put everything on hold in order to make up more orzo (doubled it in the end) to balance it out. The flavor is good and it comes together easily.
     
  2. Lovely sweetish (no sugar) orzo. Went down the treat with Balsamic Chicken Livers.
     
  3. My kids inhaled this stuff, and it's the first orange veggie I can tolerate (love the greens, hate the orange) so it's a keeper. Used water because I was out of broth, otherwise followed the recipe. Doubles well too!
     
  4. What a great way to get rid of leftover canned pupmkin. I did vary slightly since all I had was penne pasta. I used about 8oz of it and it turned out great. Thanks for the addition Paula Deen, I would def. not have thought of this myself
     
  5. This was really delicious. I served it with salmon, and it was very filling. I wasn't expecting it to be as rich as it was, but I will definitely be making it again.
     
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