Updated Nov 24, 2014Chatelaine
- Heat a medium saucepan over medium. Add 1 tbsp olive oil, 1 minced garlic clove, 1 1/4 cups orzo, 1/2 cup pumpkin purée and 1/2 tsp dried sage. Stir until orzo is coated. Add 2 cups vegetable broth. Stir often until orzo is tender, about 10 min. Reduce heat to medium-low if needed. Stir in 1/2 cup grated parmesan.
A sweet, creamy-tasting dish with sage and garlic – oh so good.