2004 Artichoke Orzo Pilaf

By boandozzy

One serving (3/4 cup) equals 181 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 382 mg sodium, 30 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat. Originally published as Artichoke Orzo Pilaf in Light & Tasty December/January 2004, p19

Ingredients

• 1 medium leek (white portion only), chopped
• 1 cup uncooked orzo pasta
• 2 tablespoons olive oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 1 cup water
• 2 teaspoons Italian seasoning
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 2 tablespoons grated Parmesan cheese

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.
Yield: 6 servings.