Orzo With Winter Vegetables

Orzo With Winter Vegetables

Makes about 7½ cups, or five servings

This recipe is also from Stephanie Witt Sedgwick.

• Ingredients:

1 to 2 tablespoons olive oil

1 small sweet onion, such as Vidalia, cut into ¼-inch dice (¾ cup)

Salt

1 large carrot, peeled, trimmed and in small dice (1 cup)

1 medium parsnip, peeled, trimmed and in small dice (1 cup)

About 1/3 of a medium rutabaga or 1 medium white turnip, peeled, trimmed and in small dice

8 ounces dried orzo pasta

1 medium Granny Smith apple, peeled, cored and in small dice (1 cup)

2 teaspoons unsalted butter

Freshly ground black pepper

¼ teaspoon freshly grated nutmeg

4 ounces brussels sprouts, trimmed and cut in half, then into thin slices (about 1¼ cups)

2 tablespoons 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 three to four 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.

Bring a large pot of salted water to a boil over medium-high heat; add the orzo and cook according to 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 two to three minutes, until the apple starts to soften, then stir in the sliced brussels sprouts. Cook for two to three 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.

• Per serving: 290 calories; 8 grams protein; 51 grams carbohydrates; 6 grams fat; 5 milligrams cholesterol; 120 milligrams sodium; 4 grams fiber; 8 grams sugar.