Shirley's Recipes

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Name: Garlic Orzo with Carrots and Marjoram
Key Ingredient: orzo
Preparation: boil; toss
Cuisine: American
Source: Newspaper
Food Group: pasta
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: :25
Servings: 4


1 cup (about 8 ounces) uncooked orzo
2 tablespoons olive oil
2 cloves garlic, minced (2 teaspoons)
1 small carrot, peeled and grated
1/2 teaspoon dried marjoram, or to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Bring a large pot of salted water to a boil for the pasta. Cook the orzo about 10 minutes, or until al dente (tender but firm). Drain in a sieve.
Meanwhile, heat oil in a small skillet. Add garlic and cook over low heat about 2 minutes, until slightly softened and very lightly browned.
Return orzo to empty cooking pot set over low heat; add oil-garlic mixture, carrot and marjoram. Toss until heated through. Season with salt and pepper before serving.


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