Does have potential: I sauteed chopped red bell pepper, green onion, and garlic before adding tri-color orzo, peas, and other ingredients. Also used fresh mint and just a dash of dried tarragon. It was okay--served with the delicious CL tilapia in lemon butter sauce and a small salad with apples & ginger dressing.
Orzo with Tarragon and Peas
Photo: Johnny Autry; Styling: Cindy Barr
Frozen peas, minced tarragon, and fresh lemon juice are tossed with orzo for a speedy side of Orzo with Tarragon and Peas .
Yield: Serves 6 (serving size: 1/2 cup)
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Amount per serving
- Calories: 171.14
- Fat: 3.66g
- Saturated fat: 1.86g
- Monounsaturated fat: 0.77g
- Polyunsaturated fat: 0.21g
- Protein: 6.59g
- Carbohydrate: 28.58g
- Fiber: 3.57g
- Cholesterol: 7.63mg
- Iron: 1.79mg
- Sodium: 269.21mg
- Calcium: 18.02mg
- 3/4 cup uncooked orzo
- 1 tablespoon butter
- 2 1/2 cups frozen peas
- 1/4 cup fat-free, lower-sodium chicken broth
- 2 tablespoons minced tarragon leaves
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 3/8 teaspoon salt
- 1. Cook pasta according to package directions, omitting salt and fat.
- 2. Melt butter in skillet over medium heat; cook 1 minute or until lightly browned. Add peas; cook 1 minute or until thoroughly heated. Stir in orzo, chicken broth, tarragon, lemon juice, pepper, and salt.
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