Dinner, Kid-Friendly

Buffalo Drumsticks with Bleu Cheese Orzo, Carrots, & Parsnips

  • Prep 15 mins
  • Total 45 mins
  • Medium
  • Serves 4


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 5 cups chicken stock
  • 1 box (16 ounces) orzo
  • 3/4 cup bleu cheese crumbles, set aside
  • 1/2 cup shredded mozzarella cheese, set aside


  • 1 large parsnip, cut in 3-inch sticks, 1/4-inch thick
  • 2 large carrots, cut in 3-inch sticks, 1/4-inch thick
  • 1 tablespoon canola oil
  • Kosher salt, as desired
  • Ground black pepper, as desired


  • 6 fresh chicken drumsticks
  • 2 tablespoons canola oil
  • 1 tablespoon Buffalo seasoning
  • 1/4 cup Buffalo sauce, set aside
  • 1/2 tablespoon chopped cilantro, set aside


  • Deluxe Reversible Rack
  • Aluminum Foil
  • Medium Bowl
  • Step 1

    Place the chicken stock and orzo in the pot and stir until combined.

  • Step 2

    In a medium bowl, add all Level 2 ingredients and toss until evenly combined.

  • Step 3

    Pat the drumsticks dry with a paper towel, place in a large bowl with canola oil and Buffalo seasoning. Toss until evenly coated.

  • Step 4

    Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the parsnips and carrots on top of the foil.

  • Step 5

    Slide the Deluxe Layer through the lower layer’s handles. Place the chicken on the top layer of the rack.

  • Step 6

    Close the lid and move slider to the STEAMCRISP. Select STEAM & CRISP, set temperature to 425°F, and set time to 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).

  • Step 7

    When cooking is complete, carefully remove the entire rack. Add the bleu cheese and mozzarella to the orzo and stir until combined. Toss drumsticks with Buffalo sauce. Serve with the carrot mixture and orzo, and garnish with cilantro.