Monday, December 29, 2008

Creamy Parmesan Orzo

D didn't read the directions to this recipe so he didn't use broth. It wasn't very creamy and it needed some salt. I attribute that to the broth. BUT I liked it. D ate it.

Creamy Parmesan Orzo

Unlike traditional pasta, this orzo isn't cooked in a pot of boiling water. Instead, it's cooked slowly in a flavorful broth that captures its starch.

1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.

Yield: 4 servings (serving size: 1/2 cup)

CALORIES 236 (24% from fat); FAT 6.4g (sat 3.2g,mono 1.8g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 12mg; CALCIUM 82mg; CARBOHYDRATE 34.8g; SODIUM 412mg; PROTEIN 9.9g; FIBER 1.7g

Cooking Light, MARCH 2004

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