Lemon-Parsley Orzo

lemon-parsley-orzo Recipe
Leigh Beisch

Yield:

Serves 4 (serving size: 1/2 cup)

Nutritional Information

Calories 214
Caloriesfromfat 16 %
Fat 4 g
Satfat 0.8 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 8 g
Carbohydrate 37 g
Fiber 2 g
Cholesterol 2 mg
Iron 2 mg
Sodium 199 mg
Calcium 22 mg

Ingredients

1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil
3/4 cup finely chopped seeded plum tomato (about 2)
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 1/2 teaspoons grated lemon rind

Preparation

Bring broth and orzo to a boil in a medium saucepan; cover, reduce heat, and simmer 7 minutes or until tender. Remove from heat; let stand 5 minutes.

While orzo cooks, heat oil in a small nonstick skillet over medium heat. Add tomato, garlic, salt, and pepper; sauté 2 minutes. Combine with orzo and remaining ingredients.

June 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note