roasted red pepper and toasted orzo
pair this rich side dish with grilled chicken or fish
1 C dry whole-grain orzo (pasta)
1 Tbsp olive oil
1 tsp garlic, minced (about 1 clove)
1 C jarred roasted red peppers in natural juice, drained
and diced (or substitute fresh roasted red peppers; see tip) (Leftover
Friendly)
2 C low-sodium chicken broth
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp
dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1
tsp dried)
½ C shredded part skim mozzarella cheese
1. Preheat oven to 400 ºF. Place orzo on a baking
sheet and toast in the oven for 5 minutes, or until it just begins to brown (or
brown in a saucepan). Remove from heat and cool slightly.
2 . Heat o live o il in a m edium s aucepan o ver m
edium h eat. A dd garlic, and cook gently until it gets soft, but does not
brown (about 30 seconds).
3 . Add peppers, and cook until heated through.
4 . Add toasted orzo and chicken broth. Bring to a
boil and simmer gently, stirring often until the pasta has absorbed all of the
liquid and is fully cooked, about 10–15 minutes. (If necessary, add 2 more
tablespoons broth at a time, up to ¼ cup.)
5 . Add herbs and cheese. Toss gently to mix; do not
overmix or the cheese will become gummy. Serve immediately.
Tip: To make roasted red peppers, see
instructions in the FAQs in appendix D (on page 108). Make extra to use in
other Keep the Beat™ recipes.
Substitute fresh roasted red peppers by making extra when
you make the Super Quick Chunky Tomato Sauce (on page 54). If you don’t
have leftover cooked vegetables, see basic cooking instructions in appendix D
(page 103).
prep time:
10 minutes
cook time:
25 minutes
yield:
4 servings
serving size:
1 C pasta
each serving provides:
calories 205
total fat 7 g
saturated fat 2 g
cholesterol 9 mg
sodium 234 mg
total fiber 5 g
protein 9 g
carbohydrates 24 g
potassium 126 mg
vitamin A 4%
vitamin C 4%
calcium 10%
iron 2%
Percent Daily Values are based on a 2,000 calorie diet.
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