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Mediterranean Orzo

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

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

Cooking Light Light Cooking for Two