|Serving Size: 1/4 recipe|
|Choices: Starch 2.5, Fat 0.5|
- Makes: 4
- Serving Size: 1/4 recipe
|1||Tbsp.||extra virgin olive oil|
|1||cup||uncooked orzo (rice-shaped pasta)|
|1||clove garlic, minced|
|4||cups||no-salt-added, fat-free chicken|
|or vegetable stock|
|1/4||cup||finely minced Italian parsley|
|1/4||tsp.||fine sea salt|
|1/8||tsp.||freshly ground black pepper|
- Place the olive oil in a pan, and add the orzo. Cook the orzo until it begins to turn golden brown.
- Add the shallots and garlic. Toss well, and cook for 1 to 2 minutes.
- Add 2 cups of chicken or vegetable stock, and cook on medium until the stock is absorbed. Add the remaining stock slowly until the orzo is cooked, approximately 10 minutes. Add parsley, salt, and pepper to taste.