- Servings: 4
Ingredients:
| ¼ cup | Diced Sweet Onion |
| 2 | Garlic Cloves, minced |
| 1 | Small Zucchini, diced |
| 2 Tbsp | Olive Oil |
| 1 cup | Dry Whole Wheat Orzo |
| 2 cups | Low Sodium Vegetable Broth |
| 1 cup | Low Fat Milk |
| 1 cup | Frozen Chopped Spinach, thawed |
| 1 cup | Diced Fresh Tomato |
| ¼ cup | Chopped Fresh Basil |
| ⅓ cup | Freshly Grated Parmesan Cheese |
Directions:
In a 3 quart sauce pan, saute first 4 ingredients over medium low heat until soft. Add orzo, broth and milk, then cook over medium high heat to just boiling. Reduce to low heat, cover and simmer 10 minutes, stirring often, until liquid is mostly absorbed. Stir in spinach, tomato and basil, then stir and simmer 5 minutes. Remove from heat and add Parmesan cheese, then cover and let rest 5 minutes.
Helpful Tips:
I developed this quick, easy and nutritious recipe this summer when my garden tomatoes, zucchini and basil were coming on strong. The orzo has a great silky, yet firm texture, and the dish looks like risotto. The whole wheat orzo is high in protein, so this recipe works well as a light and healthy main dish, vegetarian entree, or as a side dish. No one will believe you prepared this restaurant quality dish in less than 30 minutes.
