Canned artichoke hearts bring a tangy taste to tangy orzo pasta in this side dish. "This saute is quick and easy...and tasty, too," writes Stacy Crochet of Watertown, Connecticut.
INGREDIENTS * 1 medium leek (white portion only), chopped * 1 cup uncooked orzo pasta * 2 tablespoons olive or canola oil * 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth * 1 cup water * 2 teaspoons Italian seasoning * 1 can (14 ounces) water-packed artichoke hearts, drained and chopped * 2 tablespoons grated Parmesan cheese
SERVINGS 6 CATEGORY Lower Fat PREP 5 min. COOK 20 min. TOTAL 25 min.
DIRECTIONS In a nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately. Yield: 6 servings.
NUTRITIONAL INFO Nutritional Analysis: One serving (3/4 cup) equals 181 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 382 mg sodium, 30 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
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