This side dish is low in fat and delicious! This recipe features delicious orzo paired with seasoned fresh vegetables. Make this as a filling lunch or even as a side dish for dinner. I love keeping the leftovers for the next day’s lunch. Try it out for yourself!
- 2 tsp. olive oil
- 1 C. sliced fresh mushrooms
- 1/2 C. chopped onion
- 2/3 C. orzo
- 1 14.5-oz. can reduced-sodium chicken broth
- 1/2 C. shredded carrots
- 1 tsp. dried marjoram, crushed
- 1/8 tsp. pepper
- 2 C. small broccoli florets
In a large saucepan, heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat. Carefully stir in the chicken broth, carrot, marjoram and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes.