Mediterranean Orzo

Oxmoor House
Instead of noodles, serve flavorful orzo pasta as a side for Veal with Sour Cream Sauce.
2 servings.


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1 tablespoon sun-dried tomato
1 tablespoon hot water
1/4 cup orzo, uncooked
Olive oil-flavored vegetable cooking spray
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onions
1 tablespoon chopped fresh parsley
1 tablespoon chopped Greek olives
1 tablespoon canned low-sodium chicken broth, undiluted
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper


Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside.

Cook orzo according to package directions, omitting salt and fat; drain and set aside.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add sweet red pepper and green onions; saute until crisp-tender. Add tomato, parsley, and remaining ingredients to skillet; cook until thoroughly heated, stirring frequently.

Combine vegetable mixture and orzo in a small bowl; toss gently.

Created date

August 2009

Nutritional Information

Calories 111
Caloriesfromfat 11 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.9 g
Carbohydrate 21.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 257 mg
Calcium 0.0 mg