2 tsps. olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2/3 cup orzo
1 14 1/2-ounce can reduced sodium
chicken broth
1/2 cup ahredded carrot
1 tsp. dried marjoram, crushed
1/8 tsp. pepper
2 cups small brocoli flowerets
1. In a large saucepan heat olive oil over
medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender.
Stir in orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.
2. Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes. Makes six 2/3 cup servings.
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2/3 cup orzo
1 14 1/2-ounce can reduced sodium
chicken broth
1/2 cup ahredded carrot
1 tsp. dried marjoram, crushed
1/8 tsp. pepper
2 cups small brocoli flowerets
1. In a large saucepan heat olive oil over
medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender.
Stir in orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.
2. Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes. Makes six 2/3 cup servings.