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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Canned artichoke hearts bring a tangy taste to tangy orzo pasta in this side dish. This saute is quick and easy...and tasty, too, writes Stacy Crochet of Watertown, Connecticut. Ingredients:
1 medium leek (white portion only), chopped |
1 cup uncooked orzo pasta |
2 tablespoons olive oil |
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth |
1 cup water |
2 teaspoons italian seasoning |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately. Yield: 6 servings.
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