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Prep 25min
Total25min
Ingredients11
Servings4
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Ingredients
4 1/2
to 5 oz. (2/3 cup) uncooked orzo or rosamarina (rice-shaped pasta)
1
cup baby carrots, quartered lengthwise
1
tablespoon olive oil
1/2
cup chopped onion
1
garlic clove, minced
1
cup sliced fresh mushrooms
1
teaspoon grated lemon peel
1
tablespoon lemon juice
1/4
teaspoon salt
Dash pepper
2
tablespoons chopped fresh parsley
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Steps
1
In medium saucepan, bring 8 cups water to a boil. Add orzo; cook 8 to 10 minutes or until of desired doneness, adding carrots during last 4 minutes of cooking time.
2
Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add onion and garlic; cook and stir 1 minute. Add mushrooms; cook and stir 2 to 3 minutes or until tender.
3
Drain orzo. Add cooked orzo, lemon peel, lemon juice, salt and pepper to skillet; mix well. Reduce heat to low; cook about 1 minute or until thoroughly heated. Stir in parsley.
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Orzo looks like long-grain rice, but it´s actually pasta.
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Nutrition Facts
Serving Size:2/3 Cup
Calories
190
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
4g
Protein
6g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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