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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Try sun-dried tomatoes for intense tomato flavor. You can store an unopened package in the pantry up to one year; it will keep for three months once opened. Ingredients:
1/3 cup dried tomato bits (packed without oil) |
3/4 cup hot water |
1 tablespoon margarine or butter |
1 cup chopped onion |
1 teaspoon minced garlic |
1 cup uncooked orzo |
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth |
1 1/4 cups frozen english peas |
1/2 cup grated parmesan cheese |
1/2 cup evaporated fat-free milk |
Directions:
1. Combine tomato bits and hot water in a small bowl; let stand 10 minutes. Drain and set aside.
2. Melt margarine in a saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add orzo, and sauté 3 minutes or until orzo is lightly browned. Add broth, and bring to a boil. Cover, reduce heat, and simmer 12 to 15 minutes or until broth is absorbed and orzo is tender.
3. Stir in peas, cheese, and milk; cook over medium heat until cheese melts. Stir in tomato; serve immediately.
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