Parmesan Orzo and Peas

Oxmoor House
Try sun-dried tomatoes for intense tomato flavor. You can store an unopened package in the pantry up to one year; it will keep for three months once opened.
10 servings (serving size: 1/2 cup)


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1/3 cup dried tomato bits (packed without oil)
3/4 cup hot water
1 tablespoon margarine or butter
1 cup chopped onion
1 teaspoon minced garlic
1 cup uncooked orzo
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 1/4 cups frozen English peas
1/2 cup grated Parmesan cheese
1/2 cup evaporated fat-free milk


1. Combine tomato bits and hot water in a small bowl; let stand 10 minutes. Drain and set aside.

2. Melt margarine in a saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add orzo, and sauté 3 minutes or until orzo is lightly browned. Add broth, and bring to a boil. Cover, reduce heat, and simmer 12 to 15 minutes or until broth is absorbed and orzo is tender.

3. Stir in peas, cheese, and milk; cook over medium heat until cheese melts. Stir in tomato; serve immediately.

Created date

April 2008

Nutritional Information

Calories 146
Caloriesfromfat 19 %
Fat 3.1 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.5 g
Carbohydrate 21.8 g
Fiber 2.1 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 168 mg
Calcium 0.0 mg