Orzo with Vegetables
Try this delicious pasta dish as an alternative or in addition to your usual fare.
When I first viewed this recipe in the Good Bodies Cookbook, it looked a little bland, but when we made it for an early Thanksgiving dinner, it received very positive reviews. I must admit, we did use a tablespoon of butter to saute the onion and mushrooms, but if you are not as concerned with the additional calories or saturated fat, it may be worth the extra flavor. Enjoy!
| 2 |
Cups |
Orzo, cooked
|
| 1 |
Large |
Onion
|
| 4 |
Cups |
Mushrooms, sliced |
| 3/4 |
Cup |
Parmesan Cheese, grated
|
| 1 |
Cup |
Asparagus, cut in 1-inch pieces
|
| |
or |
|
1
|
Cup |
Peas |
Cook Orzo according to package directions; drain in colander. After 5 minutes, pour cold water over Orzo to cool.
Saute 1 large Onion and 4 cups Mushroom.
In a large bowl, combine mushroom mixture with Orzo, Cheese, and prepared Peas or Asparagus. Toss and refrigerate.
Also very good when served warmed.
Serving Size: 10
| Calories: |
102.5 |
| Fat: |
2.3g |
| Cholesterol: |
5mg |
| Carbohydrates: |
15.2g |
| Protein: |
5.7g |
| Sodium: |
170mg |