Lemon-Parsley Orzo

lemon-parsley-orzo Leigh Beisch


  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 2 teaspoons olive oil
  • 3/4 cup finely chopped seeded plum tomato (about 2)
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons grated lemon rind


Bring broth and orzo to a boil in a medium saucepan; cover, reduce heat, and simmer 7 minutes or until tender. Remove from heat; let stand 5 minutes.

While orzo cooks, heat oil in a small nonstick skillet over medium heat. Add tomato, garlic, salt, and pepper; sauté 2 minutes. Combine with orzo and remaining ingredients.

  • Yield: Serves 4 (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 214
Caloriesfromfat per serving: 16%
Fat per serving: 4g
Saturated fat per serving: 0.8g
Monounsaturated fat per serving: 1.8g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 8g
Carbohydrate per serving: 37g
Fiber per serving: 2g
Cholesterol per serving: 2mg
Iron per serving: 2mg
Sodium per serving: 199mg
Calcium per serving: 22mg

Good to Know

This light side dish is low in fat and cholesterol. Vegetarians can use vegetable broth to make this tasty treat.