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Lemon-Parsley Orzo

Leigh Beisch
Yield Serves 4 (serving size: 1/2 cup)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.