Carrot Tomato Orzo


Get your veggies! This side is as nutritious as it is easy to make.


2 C carrot, diced
1 tsp extra-virgin olive oil
1 C onion, diced
1 C tomatoes, diced
2 C chicken broth
½ C dry white wine
3 Tbsp butter
2 garlic cloves, minced
1 tsp salt
½ tsp pepper
2 C uncooked orzo
1 tsp thyme
2 Tbsp chives, sliced; plus more to garnish
Shaved Parmesan, to garnish



  • Sous vide circulator
  • Sous vide pouches
  • Blender
  • Microwavable cup or bowl
  • Large saucepan
  • Ladle
  • Small knife
  • Cheese shaver


Prepping Time: 20 minutes / Cooking Time: 30 minutes (excludes sous vide cooking)




For the Carrot Tomato Orzo:

  1. Place the carrots, tomatoes, ½ C of broth, olive oil, salt, and pepper in a pouch and seal. Cook for 2 hours at 181.4°F (83°C).
  2. Once the carrots are done, open the pouch, pour the contents into a blender, and blend for 15-20 seconds. Be sure not to puree. Set aside until ready to add to orzo.
  3. Combine the rest of the stock and wine and heat either in a microwave for a few minutes or on the stove until liquid is hot.
  4. Melt butter in a large saucepan over medium heat. Add onions, garlic, and thyme and cook for 5 minutes until tender and translucent.
  5. Add the orzo and stir for 1 minute until orzo is evenly coated. Slowly ladle the broth-and-wine liquid into the orzo, stirring often for 15 minutes or until liquid is absorbed.
  6. Add the carrot-tomato blend into the orzo, add the Parmesan and chives, and stir for another few minutes until hot. Season to taste.

To Serve:

  1. Serve immediately, garnishing with the additional fresh chives and shaved Parmesan.
Developed by Chef  Kyong Park of the Cuisine Solutions Culinary team. 

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