Lemon-Parsley Orzo
Leigh Beisch
Ingredients
- 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
Preparation
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.
Print
- Yield: Serves 4 (serving size: 1/2 cup)
Nutritional Information
| Calories per serving: | 214 |
|---|---|
| Calories 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 |
| Carbohydrates 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.This Recipe Is
Health
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