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Ingredientes
- 1/2 c. sun-dry tomatoes
- 1 c. boiling water
- 1/2 c. plus 2 Tablespoons fat free canned
- Â Â chicken stock
- 1/2 c. sliced onion
- 1/4 lb sliced mushrooms
- 1/4 lb orzo, (1/2 c. uncooked)
- 1/2 c. fresh basil, minced
- Â Â salt and freshly grnd
- Â Â black pepper to taste
Direcciones
- Place pot with 2 to 3 qts water on to boil for orzo. Cut sun-dry tomatoes into small pcs and place in a bowl. Pour boiling water over them and let sit 5 min. Heat 2 Tablespoons chicken stock in a nonstick pan and sautee1 minute.
- Drain the tomatoes, add in them and remaining chicken stock to mushrooms. Raise heat and reduce liquid by half. When orzo water comes to a boil, add in orzo and boil for 10 min. Drain. In a serving bowl, toss orzo with vegetable mix. Sprinkle with basil and add in salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 2 servings | |
| Calories 269 | |
| Calories from Fat 13 | 5% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 813mg | 23% |
| Total Carbs 54.19g | 14% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.6g | 6% |
| Protein 11.4g | 18% |
