Orzo-Broccoli Pilaf Recipe

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Orzo-Broccoli Pilaf

Orzo is a tiny, rice-shaped pasta, larger than a grain of rice, but slightly smaller than a pine nut. It tastes great in this vegetable-filled pilaf.

  • 2 teaspoons olive oil
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2/3 cup orzo (rosamarina)
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/2 cup shredded carrot
  • 1 teaspoon dried marjoram, crushed
  • 1/8 teaspoon pepper
  • 2 cups small broccoli flowerets
  • In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.
  • Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes. Makes six 2/3-cup servings.
Nutrition Facts
  • Calories 113, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 209 mg, Carbohydrate 19 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 30%, Vitamin C 37%, Calcium 2%, Iron 9%.
  • Percent Daily Values are based on a 2,000 calorie diet
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