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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe comes from Better Homes and Gardens Diabetic cooking. Ingredients:
2 teaspoons olive oil |
1 cup sliced fresh mushrooms |
1/2 cup onion |
2/3 cup orzo pasta (rosamarina) |
1 (14 ounce) can chicken broth |
1/2 cup shredded carrot |
1 teaspoon dried marjoram, crushed |
1/8 teaspoon pepper |
2 cups broccoli florets |
Directions:
1. In a large saucepan heat olive oil over medium-high heat.
2. Cook and stir the mushrooms and onion until onion is tender.
3. Stir in orzo.
4. Cook and stir about 2 minutes or until orzo is lightly browned.
5. Remove from heat.
6. Carefully stir in chicken broth, carrot, marjoram, and pepper.
7. Bring to boiling: reduce heat.
8. Simmer, covered, about 15 minutes or until orzo is tender but still firm.
9. Remove saucepan from heat: stir in broccoli.
10. Let stand, covered, for 5 minutes.
11. Serve.
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