Orzo with Sweet Winter Vegetables
A delicious winter vegetable side dish filled with root vegetables and lots of flavor. Yields: 8 side dish servings.
Per serving: 6 g. fat (2 g. saturated), 120 mg sodium, 4 grams fiber, 290 calories.
Source: Washington Post, January 4, 2012.
INGREDIENTS
- 1 to 2 Tbsp olive oil
- 1 small sweet onion, cut into 1/4-inch dice (3/4 cup)
- ½ to 1 tsp. salt
- 1 large carrot, peeled and trimmed, then cut into small dice (1 cup)
- 1 medium parsnip, peeled and trimmed, then cut into small dice (1 cup)
- About 1/3 of a medium rutabaga or 1 medium white turnip, peeled and trimmed, then cut into small dice (1 cup)
- 8 ounces dried orzo pasta
- 1 medium Granny Smith apple, peeled, cored and cut into small dice (1 cup or a little more)
- 2 tsp unsalted butter
- Freshly ground black pepper
- ¼ tsp freshly grated nutmeg
- 4 ounces Brussels sprouts, trimmed and cut in half, then into thin slices (about 1 1/4 cups or a little more)
- 2 Tbsp grated Parmesan cheese, plus more for serving
INSTRUCTIONS
Heat 1 tablespoon of the oil in a large nonstick saucepan over medium-high heat. Add the onion and a pinch of salt; reduce the heat to medium and cook for 3 to 4 minutes, until the onion starts to soften. Add the carrot, parsnip and rutabaga; cook for 10 minutes, stirring occasionally and adjusting the heat so the vegetables soften slowly but don’t brown.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat; add the orzo and cook according to the package directions. Drain.
When the vegetables are just tender, stir in the apple and butter; season with pepper to taste and add the nutmeg. Increase the heat to medium-high; if the pan seems dry, add some or all of the remaining tablespoon of oil. Cook for 2 to 3 minutes, until the apple starts to soften, then stir in the sliced Brussels sprouts. Cook for 2 to 3 minutes, until the sprouts are bright green and just tender. Remove from the heat.
Combine the drained orzo, the vegetable mixture and the 2 tablespoons of Parmesan cheese in a large serving bowl, tossing to incorporate and coat evenly. Taste, and adjust the seasonings as needed.
Serve warm or at room temperature, with more Parmesan cheese at the table.