Tuesday, June 20, 2006
A colorful side dish
Better Homes and Gardens New Dieter’s Cookbook Copyright 2003
2 teaspoons olive oil
1 cup sliced fresh mushrooms
½ cup chopped onion
2/3 cup dried orzo pasta
1 14-ounce can reduced-sodium chicken broth
½ cup shredded carrot
1 teaspoon dried marjoram, crushed I only had ground so I added less
1/8 teaspoon black pepper
2 cups small broccoli florets
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 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 6 servings. Per serving: 83 cal, 2 g fat, 0 mg chol, 184 mg sodium, 13 g carbs, 2 g fiber, 4 g protein
This wasn't bad at all. It was a colorful, healthy side dish that I just happened to have all the ingredients on hand to make. This recipe is also in the BH&G New Diabetic Cookbook.
My son and I ate it as is, but since my husband was eating later, I added a pat of butter to his so it wouldn't dry out and it's amazing how just a small pat of butter rounds out the flavor. So if your diet allows, I would suggest a pat of butter or your favorite substitute, which really elevates this to 'pretty good'.
Question of the Day: Which do you use - butter, margarine or something else?