Parmesan Orzo Primavera
| Serves: | 8 servings, 1/2 cup each |
| Serving Size: | 120 calories, 2.5 g fat, 19 g carb, 2 g fiber |
|
NOTE: |
This recipe is NOT ok for those on the LMD (Low Microbial Diet), unless the vegetables are cooked longer and the cooking process continues (a few minutes) after the parmesan cheese is added. |
Ingredients:
| 1 can (14.5 oz) chicken broth | 1 cup uncooked orzo pasta |
| 2 1/2 cups chopped fresh vegetables such as | 1/3 cup water |
| broccoli, carrots, green onions and red peppers | 1/3 cup grated parmesan cheese |
Cooking Instructions:
1. Combine chicken broth, uncooked orzo pasta and 1/3 cup water in medium saucepan. Bring to a boil.
2. Reduce heat to medium-low; cover and cook 7 minutes.
3. Stir in chopped fresh vegetables. Cook an additional 5 minutes. Remove from heat.
4. Stir in grated parmesan cheese.
Recipe from: Kraft Food & Family Recipes, Spring 2004
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