¾ cup sliced fresh mushrooms
1/3 cup chopped onion
1 tsp olive oil
½ cup dried orzo pasta
1 ¼ cups reduced sodium chicken broth
1/3 cup shredded carrot
¾ tsp dried marjoram, crushed
1/8 tsp ground black pepper
1 1/3 cups small broccoli florets
- In medium saucepan, cook and stir mushrooms and onion in hot oil over medium high heat until onion is tender. Stir in pasta. Cook and stir about 2 minutes or until pasta is lightly browned.
- Carefully stir in broth, carrot, marjoram and pepper. Bring to boiling, reduce heat. Cover and simmer about 15 minutes or until pasta is tender but still firm. Remove from heat. Stir in broccoli. Let stand, covered for 5 minutes.
Makes 4 servings.
83 kcal; 2 gm fat/0 sat fat; 184 mg sodium; 13 gm CHO; 2 gm fiber, 4 gm PRO.
Exchanges: 1 Carb choice