Easy Italian Skillet Supper |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Betty Crocker's Vegetarian Cooking. Ingredients:
1 (14 1/2 ounce) can vegetable broth |
8 ounces uncooked orzo pasta |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained |
1 (15 ounce) can black beans, rinsed and drained |
2 cups frozen broccoli carrots cauliflower mix |
2 tablespoons chopped fresh parsley (optional) |
2 tablespoons shredded parmesan cheese |
Directions:
1. Heat broth to boiling in a 10-inch skillet.
2. Stir in pasta and heat to boiling; reduce heat to low.
3. Cover and simmer 10-12 minutes or until liquid is absorbed.
4. Stir in tomatoes, beans and vegetables.
5. Cover and cook over medium heat 5 to 10 minutes, stirring occasionally, until vegetables are tender.
6. Stir in parsley; sprinkle with cheese.
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