Tuesday, June 20, 2006

A colorful side dish



Orzo-Broccoli Pilaf
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
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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?

6 comments:

Molly said...

BUTTER BUTTER BUTTER!!!!!

Wanda said...

I've used butter for years, but am 'thinking about' switching to margarine :( to avoid the fat.

This dish really does look good! I may try it.

Anonymous said...

Shame on YOU, Wanda SUE!...BUTTER!

We use Smart Balance for health reasons for almost everything. A few things, such as sauteing, I use stick margarine. Of course, I'd rather use butter for everything.

Jan

Laura said...

Only butter.

Claire said...

This looks SO good...I think I'll have to try it! It depends on what I'm making or using it for. On toast I use Brummel and Brown; I guess it's margarine but it doesn't have trans fat!! I like the way margarine bakes (I know, weird) better than butter (it's not as flat and crispy) but for a certain cookie I make, butter MUST be used.

Annie said...

I use Smart Balance most of the time. Just because it is better for you than butter and it doesn't have trans fats like most margarines. It bakes really well and the flavor even on toast isn't bad at all. I haven't tried Brummel and Brown though. I'll have to give it a chance.
I agree that certain recipes just don't cut it without butter!