TLC Cooking "Mediterranean Orzo and Vegetable Pilaf"

Mediterranean Orzo and Vegetable Pilaf

Mediterranean Orzo and Vegetable Pilaf

Cook Time 10 minutes
Prep Time 15 minutes

YIELD Makes 6 servings
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INGREDIENTS

1/2	cup plus 2 tablespoons (4 ounces) uncooked orzo pasta
2	teaspoons olive oil
1	small onion, diced
2	cloves garlic, minced
1	small zucchini, diced
1/2	cup fat-free reduced-sodium chicken broth
1	can (about 14 ounces) artichoke hearts, drained and quartered
1	medium tomato, chopped
1/2	teaspoon dried oregano leaves
1/2	teaspoon salt
1/4	teaspoon black pepper
1/2	cup crumbled feta cheese
Sliced black olives (optional)

PREPARATION:

Cook orzo according to package directions, omitting salt and fat. Drain. Keep warm.
Meanwhile, heat olive oil in large nonstick skillet over medium heat. Add onion; cook about 5 minutes or until tender. Add garlic; cook and stir 1 minute.
Add zucchini and chicken broth to skillet. Reduce heat; simmer about 5 minutes or until zucchini is crisp-tender.
Add orzo, artichokes, tomato, oregano, salt and pepper to skillet; cook and stir about 1 minute or until just heated through. Sprinkle each serving with feta cheese. Top with black olive slices, if desired.

Notes

This makes a nice side dish to any plain grilled or roasted chicken or fish.

This recipe appears in: European

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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