2 teaspoons olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2/3 cup orzo (rosamarina)
1 14-ounce can reduced-sodium chicken broth
1/2 cup shredded carrot
1 teaspoon dried marjoram, crushed
1/8 teaspoon pepper
2 cups small broccoli flowerets
1. In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.
2. Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes. Makes six 2/3-cup servings.
Nutritional facts per serving
calories: 113, total fat: 2g, saturated fat: 0g, cholesterol: 0mg, sodium: 209mg, carbohydrate: 19g, fiber: 2g, protein: 4g, vitamin A: 30%, vitamin C: 37%, calcium: 2%, iron: 9%