Confetti Orzo

Confetti Orzo

This is really good. The alfredo sauce gives it a very mild,
pleasing flavor. (Sure beats “buttered rice”.)

8 ounces orzo pasta 227 g
½ cup (1 stick) butter 120 ml
3 cups broccoli florets, stemmed 710 ml
1 bunch green onions, with tops, chopped
1 sweet red bell pepper, seeded, chopped
2 cups celery, chopped 480 ml
1 clove garlic, minced
½ teaspoon cumin 2 ml
2 teaspoons chicken bouillon 10 ml
1 (8 ounce) carton sour cream 227 g
1 (16 ounce) jar creamy alfredo sauce .5 kg

• Cook orzo according to package directions, however,
it is best to stir orzo several times during cooking
time. Drain.
• While orzo is cooking, melt butter in skillet and saute
broccoli, onions, red bell pepper, celery, garlic and
cumin and cook just until tender-crisp.
• Add chicken bouillon to vegetables.
• Spoon into large bowl and fold in sour cream, alfredo
sauce, 1 teaspoon (5 ml) each of salt and pepper and
orzo. Spoon into buttered 9 x 13-inch (23 x 33 cm)
baking dish.
• This is ready to cook, but you may refrigerate it and
cook later. After it has come to room temperature,
cook covered at 325° (162° C) for 30 minutes.
Tip: This can easily be made into a main dish by adding
3-4 cups (1 L) chopped, cooked chicken or turkey.