Pumpkin Orzo with Sage

Pumpkin Orzo with Sage

Recipe by: Kristen Swensson, from SeriousEats.com

makes 4 servings of 1 1/4 cup each -

Adapted from Leigh Angel.

Ingredients

8 ounces orzo

3 cups vegetable or chicken stock

3 cups water

1 1/2 cups pumpkin purée (or squash of your choice)

1 1/2 cups vegetable or chicken stock

1/2 cup whole milk

30 sage leaves, cut into ribbons

1 shallot, diced

1 tablespoon butter

3/4 teaspoon salt

20 grinds fresh black pepper

3 tablespoons Parmesan cheese

Procedure: Pumpkin Purée Note: If you're starting with a fresh pumpkin or squash, slice in half (lengthwise for butternut and its ilk) and place cut side down on a lightly oiled baking sheet. Bake at 350º for 30 minutes or until tender. Allow to cool and scoop out with a spoon. Puree in a food processor until smooth.

1. In a large saucepan, bring 3 cups of broth and 3 cups of water to boil over high heat. Add orzo. Return to a boil and cook for 9 minutes or until pasta is al dente. Drain and set aside.

2. Meanwhile, sauté shallots and sage in butter for 5 minutes over medium heat. Add 3/4 cup of broth and 1/2 cup of milk. Allow to simmer for 5 minutes or so.

3. Add pumpkin puree to simmering broth and stir well. Add salt, pepper, and remaining 3/4 cup of broth. Reduce heat and simmer on medium low for 10 to 12 minutes, or until sauce reaches desired consistency.

4. Stir in Parmesan cheese.

5. Toss with orzo and serve hot.

Foodie Note: I had a gorgeous small pumpkin (trying to eat as "in season" as I can, one of my New Years resolutions for 2010) that I just could not decide what to do with, so I went online and found this recipe, which could easily be made vegetarian-friendly.

It look about an hour to make this start to finish, since I roasted the pumpkin in the oven. The flavor, not to mention the color you get from the pumpkin is really delightful. The pumpkin also brings this lovely silky texture with the little bites of sage and shallots mixed in with al dente orzo and Parmesan cheese. It reminds me of eating risotto, without all of the work.

Pumpkins are great for you. They contain:

- Alpha-carotene

- Beta-carotene

- High Fiber

- Low Calories

- Vitamins C and E

- Potassium

- Magnesium

To many the pumpkin is known as a vegetable, when in fact it is actually a fruit. Like melons, it's a member of the gourd family. The greatest part about it is that it's inexpensive and incredibly easy to incorporate into recipes. The key nutrient that boosts pumpkin to the top of the SuperFoods Rx list is the most synergistic combination of carotenoids known to man. Foods rich in carotenoids have been linked to many health-promoting and disease fighting activities. They have also been shown to decrease the risk of many cancers.

I am having this, a fresh green salad and a glass of red wine for dinner tonight. Here's to my health!

Comments

[Aaron.dearinger@me.com]

Jenny-I just stumbled upon your blog today, great recipe... I will definetly add this one to my recipe box.
--Aaron,Annedore's Fine Chocolate