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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Mediterranean Orzo and Vegetable Pilaf
Cook Time: 10 minutes
Prep Time: 15 minutes
Yield: Makes 6 servings
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:
1.
Cook orzo according to package directions, omitting salt and fat. Drain. Keep warm.
2.
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.
3.
Add zucchini and chicken broth to skillet. Reduce heat; simmer about 5 minutes or until zucchini is crisp-tender.
4.
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.
Nutritional Information:
| Serving Size: 1/2 cup | |
| Fiber | 3 g |
| Carbohydrate | 23 g |
| Cholesterol | 11 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 33 % |
| Calories | 168 |
| Protein | 7 g |
| Sodium | 516 mg |
Dietary Exchange:
| Meat | 1/2 |
| Vegetable | 1-1/2 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
European
