Rolling Prairie Recipe

Cheesy Orzo with Carrots and Green Onions

Author Nancy O’Connor says this is just the right dish to make when you’re really too tired to cook. It’s quick and easy and very comforting. It is also surprisingly good cold for lunch the next day.

Cheesy Orzo with Carrots and Green Onions

• 1 cup uncooked orzo
• 2 carrots, cut into matchstick pieces
• 12 ounces cottage cheese
• ½ cup plain yogurt or light sour cream
• 4 green onions, minced
• 2 Tbs chopped fresh parsley
• ½ tsp salt
• freshly ground black pepper to taste

Cook orzo and carrots in boiling water until orzo is just tender, approximately 10-12 minutes. Drain thoroughly. While pasta is still hot, toss with cottage cheese, yogurt or sour cream, green onions, parsley, salt and pepper. Serve immediately.

Nancy O’Connor, Community Mercantile, Lawrence

Nancy O’Connor M.S. Ed. is an author, nutrition educator, and cooking instructor. She is the Director of Education and Outreach for Community Mercantile Cooperative Grocery in Lawrence, Kansas. Nancy is also the Executive Director of the Community Mercantile Education Foundation, a non-profit devoted to providing nutrition education to at-risk populations. Nancy conducts classes and workshops on healthy eating throughout the Midwest. She lives in the country outside Lawrence with her husband and two sons. You can reach Nancy at cmef@themerc.coop.