Lemon Thyme Orzo
1 c Orzo
1/2 c Nonfat Chicken Broth
1 1/2 ts Finely Chopped Lemon Zest
1 ts Dried Thyme
Salt And Pepper
1 ts Lowfat Margarine; *Note
Freshly Grated Parmesan
*NOTE: Original recipe used 1 T unsalted butter...I cut it way back and
used lowfat margarine and it worked fine.
**NOTE: Original recipe used 1/3 C Parmesan cheese...I omitted completely.
Bring a large saucepan of water to a boil. Salt the water and add the
orzo. Cook until barely al dente, 8 - 10 minutes.
Drain the orzo and return it to the saucepan. Add the stock, lemon zest,
thyme, 1/2 t salt and 1/4 t pepper. Cook over moderately high heat,
stirring occasionally, until most of the liquid is absorbed. Stir in the
butter and Parmesan just before serving.
This was very, very tasty. Really enjoyed it.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
Recipe By : Food & Wine, 10/96, pg 39
Posted to Digest eat-lf.v096.n226
Date: Fri, 22 Nov 1996 21:55:30 -0800
From: Reggie Dwork
NOTES : Cal 86.6,