Carrot Tomato Orzo

BeginnerBeginner

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

Ingredients

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

Overview

Equipment

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

Timing

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

Servings

4-6

Directions

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. 

Buy the Magazine

Buy Now

Dedicated to the Art & Science of Sous Vide

The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.