Yield
Serves 6 (serving size: 1/2 cup)
Photo: Johnny Autry; Styling: Cindy Barr

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

Melt butter in a large skillet over medium heat; cook 1 minute or until lightly browned. Add mushrooms, pepper, and salt. Cook 4 minutes or until mushrooms release their liquid, stirring frequently. Add broth and vinegar; stir in orzo and chives. Top with cheese.

Step 3

Garlicky Spinach Prepare base recipe through step Melt 1 tablespoon butter in skillet over medium heat; cook 1 minute or until browned. Add 4 cups spinach and 2 teaspoons minced garlic; cook 1 minute. Stir in orzo; 1 ounce grated Parmesan cheese; 1/4 cup fat-free, lower-sodium chicken broth; 1 tablespoon white balsamic vinegar; 3/8 teaspoon salt; and 1/4 teaspoon crushed red pepper. SERVES 6 (serving size: about 1/3 cup) CALORIES 48; FAT 81g (sat 04g); SODIUM 99mg

Step 4

Tarragon and Peas Prepare base recipe through step Melt 1 tablespoon butter in skillet over medium heat; cook 1 minute or until lightly browned. Add 2 1/2 cups frozen peas; cook 1 minute or until thoroughly heated. Stir in orzo; 1/4 cup fat-free, lower-sodium chicken broth; 2 tablespoons minced tarragon leaves; 1 tablespoon fresh lemon juice; 1/2 teaspoon black pepper; and 3/8 teaspoon salt. SERVES 6 (serving size: 1/2 cup) CALORIES 14; FAT 66g (sat 86g); SODIUM 21mg

Step 5

Sun-Dried Tomato and Basil Prepare base recipe through step Heat a skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan. Add 1/4 cup finely chopped sun-dried tomatoes, 1/4 cup pine nuts, and 1 teaspoon minced garlic; cook 2 minutes. Stir in orzo, 1/2 cup minced basil, 1 tablespoon white balsamic vinegar, 1/2 teaspoon pepper, and 3/8 teaspoon salt. SERVES 6 (serving size: 1/2 cup) CALORIES 03; FAT 82g (sat 75g); SODIUM 09mg

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