Romano Orzo with Vegetables

By andreabenz

Ingredients

• 1 cup orzo pasta , dry
• 2 Tbsp. butter or margarine
• 1 tsp. garlic , minced
• 1/2 cup green onions , chopped
• 1 can (14.5 oz.) Low Sodium Fat Free Chicken Broth
• 1/2 cup dry white wine
• 1/2 cup DEL MONTE® Diced Tomatoes
• 1 can (8.5 oz.) DEL MONTE® Peas and Carrots , drained
• 1/4 cup Romano cheese , grated
• 1/8 tsp. nutmeg
• White pepper, to taste

Preparation

Step 1

1. Cook orzo according to package directions. Drain
2. Melt butter in a medium non-stick skillet over medium high heat. Add garlic, scallions and orzo and cook until golden, stirring frequently, about 3 minutes.
3. Add broth and wine to the skillet and heat to boiling. Reduce heat and simmer uncovered 10 minutes, stirring occasionally.
4. Stir in tomatoes, cover and cook for 5 minutes until almost all liquid is absorbed.
5. Stir in peas and carrots, Romano cheese, nutmeg and pepper. Remove from heat and let stand 2 – 3 minutes until peas and carrots are heated through.
6. Adjust seasonings and serve.