| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Pasta, Rice | 4 | Servings | |
INGREDIENTS
| 1 | T | Margarine |
| 1/4 | c | Orzo |
| 1 | Onion, finely chopped | |
| 3/4 | c | Long-grain rice |
| 1/8 | t | Black pepper, coarsely |
| ground | ||
| 1 | Chicken broth |
INSTRUCTIONS
In 2 quart saucepan, melt margarine over medium-high heat. Add orzo and cook, stirring occasionally, until orzo is browned. Add onion and cook until onion is soft, about 5 minutes. Add rice and pepper, stirring to coat. Add broth; heat to boiling. Reduce heat to low; cover and simmer 18 -20 minutes, until orzo and rice are tender and all liquid is absorbed. Posted to MC-Recipe Digest V1 #822 by James and Susan Kirkland <kirkland@gj.net> on Oct 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 36
Total Fat: 4g
Cholesterol: 0mg
Sodium: 488.7mg
Potassium: 185.6mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 1.2g
Protein: 5.4g