Orzo Parmesan

Orzo Parmesan

Betty Crocker's Heart Healthy Cookbook shares a recipe! Cheesy orzo and green onions side dish that’s ready in a mere 15 minutes.

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

4

servings

1
can (14 ounces) fat-free chicken broth
1/2
cup water
1/4
teaspoon salt
1 1/3
cups uncooked orzo or rosamarina pasta (about 9 ounces)
8
medium green onions, sliced (1/2 cup)
2
cloves garlic, finely chopped
1/4
cup grated Parmesan cheese
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/8
teaspoon freshly ground pepper
  1. Heat broth, water and salt to boiling in 2-quart saucepan. Stir in pasta green onions and garlic.
  2. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until most of the liquid is absorbed. Stir in remaining ingredients.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
A Note from the Nutritionist:
Italian for “barley,” orzo is really a tiny, rice-shaped pasta. Add variety to your meals by substituting this small, complex-carbohydrate-rich pasta for rice in pilafs, salads, soups and casseroles.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 720mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 11g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.