Lemon-Parsley Orzo

Yield: Serves 4 (serving size: 1/2 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 16%
  • Fat: 4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 8g
  • Carbohydrate: 37g
  • Fiber: 2g
  • Cholesterol: 2mg
  • Iron: 2mg
  • Sodium: 199mg
  • Calcium: 22mg

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

  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.
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