TNT Creamy Parmesan Orzo
Nov 6, 2006 18:26:54 GMT -8
Post by tami on Nov 6, 2006 18:26:54 GMT -8
Creamy Parmesan Orzo
From
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
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
Cooking Light, MARCH 2004
Tami's Notes: This makes a lot and we get 8 servings out of it easily for 2.5 points each.
I have made it with fresh basil and dried and it is good with both.
From
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
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
Cooking Light, MARCH 2004
Tami's Notes: This makes a lot and we get 8 servings out of it easily for 2.5 points each.
I have made it with fresh basil and dried and it is good with both.