With toasted pine nuts, fresh parmesan cheese and basil this is my kind of comfort food. Even though we are only a family of four, I have to double this recipe in order to have enough left overs to go around. You must make this with the herbed chicken piccata but it is also delicious with Italian turkey sausages or a simple seafood entree.
Creamy Parmesan Orzo
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 34.8,
Old WWPs 5 / New WWPP 6
Adapted from Cooking Light, MARCH 2004