Orzo is a tiny, rice-shaped pasta, larger than a grain of rice, but slightly smaller than a pine nut. It is a great substitute for rice in this vegetable-filled pilaf.
2 teaspoons olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2/3 cup orzo (rosamarina)
1 x 14-1/2 ounce can reduced-sodium chicken broth
1/2 cup shredded carrot
1 teaspoon dried marjoram, crushed
1/8 teaspoon pepper
2 cups small broccoli flowerets
In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.
Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes.
Makes six 2/3-cup servings.
Nutrition facts per serving: 113 calories, 2 g total fat (0 g saturated fat), 0 mg cholesterol, 209 mg sodium, 19 g carbohydrate, 2 g fiber, 4 g protein.
Daily values: 30% vit. A, 37% vit. C, 2% calcium, 9% iron
Exchanges: 1 Starch 1 Vegetable