Thursday, May 17, 2007

Creamy Parmesan Orzo

This was an absolutely amazing side dish! It's definitely going into my favorite recipes list! It was super creamy and full of flavor and super easy to make! Like a very creamy risotto but with pasta! I didn't make any changes - it was great just the way it is...

Creamy Parmesan Orzo
Cooking Light

Ingredients
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

Preparation
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.

4 servings (serving size: 1/2 cup)

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

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