Lemon thyme orzo

4 Servings

Ingredients

Quantity Ingredient
1 cup Orzo
½ cup Nonfat Chicken Broth
1½ teaspoon Finely Chopped Lemon Zest
1 teaspoon Dried Thyme
Salt And Pepper
1 teaspoon Lowfat Margarine; *Note
Freshly Grated Parmesan Cheese; **Note

Directions

*NOTE: Original recipe used 1 T unsalted butter...I cut it way back and used lowfat margarine and it worked fine.

**NOTE: Original recipe used ⅓ C Parmesan cheese...I omitted completely.

Bring a large saucepan of water to a boil. Salt the water and add the orzo. Cook until barely al dente, 8 - 10 minutes.

Drain the orzo and return it to the saucepan. Add the stock, lemon zest, thyme, ½ t salt and ¼ t pepper. Cook over moderately high heat, stirring occasionally, until most of the liquid is absorbed. Stir in the butter and Parmesan just before serving.

This was very, very tasty. Really enjoyed it.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe By : Food & Wine, 10/96, pg 39 Posted to Digest eat-lf.v096.n226 Date: Fri, 22 Nov 1996 21:55:30 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 86⅗,

Fat 0.9g,

Carb 16.1g,

Fib 0.7g,

Pro 3g,

Sod 47mg,

CFF 10%.

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