Orzo with Broccoli and Pine Nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 (14-ounce) cans reduced-sodium vegetable broth2 cups water2 teaspoons olive oil1 shredded carrot4 large garlic cloves, minced2 cups orzo1 (16-ounce) package frozen chopped broccoli, thawed and patted dry1/4 cup fat-free half-and-half3 tablespoons freshly grated Parmesan cheese2 tablespoons toasted pine nuts
1. Bring the broth and water to a boil in a medium saucepan. Reduce the heat and keep at a simmer.
2. Heat the oil in a large saucepan over medium heat. Add the carrot and garlic; cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add the orzo and cook, stirring, until it is lightly toasted, about 2 minutes.
3. Add 1/2 cup of the broth mixture and stir until it is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more. Cook until the orzo is tender but slightly firm, adding the broccoli with the last addition of broth. Remove from the heat and stir in the half-and-half, Parmesan, and pine nuts.
Number of Servings: 6
Recipe submitted by SparkPeople user LAURALEE17.
2. Heat the oil in a large saucepan over medium heat. Add the carrot and garlic; cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add the orzo and cook, stirring, until it is lightly toasted, about 2 minutes.
3. Add 1/2 cup of the broth mixture and stir until it is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more. Cook until the orzo is tender but slightly firm, adding the broccoli with the last addition of broth. Remove from the heat and stir in the half-and-half, Parmesan, and pine nuts.
Number of Servings: 6
Recipe submitted by SparkPeople user LAURALEE17.
Nutritional Info Amount Per Serving
- Calories: 350.5
- Total Fat: 5.0 g
- Cholesterol: 2.5 mg
- Sodium: 415.7 mg
- Total Carbs: 63.0 g
- Dietary Fiber: 4.7 g
- Protein: 12.4 g
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