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Orzo Parmesan

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  • Prep 10 min
  • Total 15 min
  • Servings 4
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Cheesy orzo and green onions side dish that’s ready in a mere 15 minutes.
Updated Oct 29, 2010
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

220 Calories, 3 1/2g Total Fat, 11g Protein, 36g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
720mg
30%
Potassium
220mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
3g
13%
Sugars
2g
Protein
11g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
15%
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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