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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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1/2 box of orzo Without Feta Without Turkey Sausage With sausage, add 56 cal, 3g fat, .75g sat fat, 26g chol, 165mg sodium, 1.5g carb, .4g sugar, 6g protein Ingredients:
1.33 cups (8 oz.) orzo, uncooked |
2 tablespoons butter or margarine |
2 1/4 cups water |
2 chicken bouillon cubes |
1/2 teaspoon dried italian seasoning |
1/4 teaspoon garlic powder |
1 cup chopped fresh tomato |
1 cup fresh spinach, cut into thin strips |
2 tablespoons finely chopped kalamata olives |
Directions:
1. In large skillet over medium heat, melt butter; add orzo.
2. Cook, stirring frequently, until golden brown, about 3 minutes.
3. Stir in water, bouillon and seasonings; heat to boiling, stirring to dissolve bouillon.
4. Reduce heat; simmer, uncovered 10 minutes.
5. Stir in tomato and spinach; cover.
6. Cook 5 minutes or until almost all liquid is absorbed, STIRRING OCCASIONALLY to prevent sticking.
7. Stir in olives and feta cheese, if desired.
8. 4 servings (about 1 cup each).
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