Orzo with Yellow Squash

April 9, 2008 at 8:45 pm | Posted in veggie side | 7 Comments

In an effort to get more veggies into my kids and to acquaint them with different tastes and forms, I’m always on the look out for good recipes. This one scored high with my “I only eat white foods” son. He picked around the mushrooms, but happily ate the rest!

Orzo with Yellow Squash and Mushrooms

(from Bon Appetit’s 50th Anniversary Issue)

  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 large shallot, chopped
  • 1 pound yellow crookneck squash, cut into cubes
  • 1/2 pound mushrooms, sliced
  • 1 garlic clove, minced
  • 2 cups orzo
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup whipping cream
  • 2 tbsp parsley

Melt butter with oil in large skillet over medium heat. Add the shallot and saute 2 minutes. Add squash, increase the heat to medium-high, saute until soft. Add mushrooms, saute until tender, about 6 minutes. Add garlic and stir. Season with salt and pepper.

Meanwhile, cook orzo in boiling water until just tender, about 9 minutes.

Mix orzo, cheese, cream, and parsley into vegetables in skillet. Stir over low heat until creamy. Transfer to serving dish and sprinkle with parsley.

Happily serving up this Orzo with Yellow Squash to Vindicate the Vegetable‘s first event: Yellow Summer Squash!

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