1 tablespoon butter
1 cup orzo, uncooked
1 cups fat-free/less sodium chicken broth
1 cups water
cup shaved fresh parmesan cheese
1 cup shelled peas, blanched (blanching optional)
2 tablespoons fresh basil, torn
teaspoon fresh ground black pepper
4 teaspoons toasted pine nuts
Heat butter in a medium saucepan over medium heat. Add orzo, cooking 3 minutes, stirring constantly. Stir in broth and water, bring to a boil. Reduce heat and simmer until liquid is absorbed and orzo is almost done (15 minutes). Remove from heat, stir in cheese and peas, basil, salt, and pepper.
Sprinkle with pine nuts and garnish with a little shaved parmesan, and serve immediately.
Yield: 4 servings
Source: Julie Hagenbuch
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