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–+ servings

Brown Butter Rutabaga Orzo with Dill

4.84 | 6 reviews
This creamy, easy orzo uses one pot, and is also FILLED with nutrient-packed rutabaga. An often forgotten, but delicious veg. The rutabaga cooks down into almost a squash-like texture, and it melts into the orzo in a way that makes it feel like risotto, but with way less work. If you're looking for an easy, cozy dinner, this one is great to add to the roster.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons salted butter
  • 1 large rutabaga, around 1 1/2 to 2 pounds, peeled and cubed into 1-inch pieces
  • Diamond Crystal kosher salt
  • 1/2 heaping teaspoon nutmeg
  • 1/2 heaping teaspoon red pepper flakes
  • Freshly ground black pepper
  • 4 garlic cloves, sliced
  • 1 quart vegetable stock
  • 8 ounces dried orzo
  • 1 cup finely chopped dill
  • Freshly grated parmesan, optional, for serving

Instructions 

  1. Set a large dutch oven over medium heat. Add the olive oil and butter and let the butter fully melt. Stir to combine.
  2. Add in the rutabaga and season with a hefty pinch of salt. Stir to coat it in the butter and oil. Cook the rutabaga, stirring often for 15-20 minutes or until it is starting to darken in color and soften.
  3. Add the nutmeg, pepper flakes, a few cracks of black pepper cook and garlic cloves and cook another 5-10 minutes, stirring oven and mashing up the rutabaga into smaller, flatter pieces as it becomes soft enough to mash.
  4. When the rutabaga is mostly mashed up, add the vegetable stock and bring it to a simmer. Add in the dried orzo and simmer for 8 minutes, stirring occasionally so no orzo sticks to the bottom of the pot. It should begin to thicken and turn into a creamy consistency. Taste and season with more salt and pepper as preferred.
  5. When the orzo is finished, remove the pot from the heat and stir in the dill.
  6. Serve warm with grated parmesan on top.