Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 cup dry whole-grain orzo (pasta)
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced (about 1 clove)
- 1 cup jarred roasted red peppers in natural juice, drained and diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly)
- 2 cups low-sodium chicken broth
- 1 tablespoon fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
- 1 tablespoon fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
- 1/2 cup shredded part skim mozzarella cheese
Ingredients
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Instructions
- Preheat oven to 400 ºF. Place orzo on a baking sheet and toast in the oven for 5 minutes, or until it just begins to brown (or brown in a saucepan). Remove from heat and cool slightly.
- Heat olive oil in a medium saucepan over medium heat. Add garlic, and cook gently until it gets soft, but does not brown (about 30 seconds).
- Add peppers, and cook until heated through.
- Add toasted orzo and chicken broth. Bring to a boil and simmer gently, stirring often until the pasta has absorbed all of the liquid and is fully cooked, about 10–15 minutes. (If necessary, add 2 more tablespoons broth at a time, up to ¼ cup.)
- Add herbs and cheese. Toss gently to mix; do not overmix or the cheese will become gummy. Serve immediately.
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