| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Side dishes, Eat-lf mail, Low fat |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Orzo |
| 1/2 |
c |
Nonfat Chicken Broth |
| 1 1/2 |
ts |
Finely Chopped Lemon Zest |
| 1 |
ts |
Dried Thyme |
|
|
Salt And Pepper |
| 1 |
ts |
Lowfat Margarine; *Note |
|
|
Freshly Grated Parmesan Cheese; **Note |
INSTRUCTIONS
*NOTE: Original recipe used 1 T unsalted butter...I cut it way back and
used lowfat margarine and it worked fine.
**NOTE: Original recipe used 1/3 C Parmesan cheese...I omitted completely.
Bring a large saucepan of water to a boil. Salt the water and add the
orzo. Cook until barely al dente, 8 - 10 minutes.
Drain the orzo and return it to the saucepan. Add the stock, lemon zest,
thyme, 1/2 t salt and 1/4 t pepper. Cook over moderately high heat,
stirring occasionally, until most of the liquid is absorbed. Stir in the
butter and Parmesan just before serving.
This was very, very tasty. Really enjoyed it.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Recipe By : Food & Wine, 10/96, pg 39
Posted to Digest eat-lf.v096.n226
Date: Fri, 22 Nov 1996 21:55:30 -0800
From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal 86.6,
Fat 0.9g,
Carb 16.1g,
Fib 0.7g,
Pro 3g,
Sod 47mg,
CFF 10%.
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