Ingredients for Mediterranean Orzo
- Olive Oil
- 1/2 cup chopped onion
- 1 cup orzo pasta
- Reduced Sodium Chicken Broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- Kalamata Olive
- Parmesan Cheese
- 1/4 cup chopped fresh parsley
- Zest of 1/2 lemon
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How to Make Mediterranean Orzo
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
- Add 1/2 cup chopped onion and cook, stirring frequently, until softened, about 4-5 minutes.
- Stir in 1 cup orzo pasta, 1 1/2 cups vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a boil.
- Reduce heat to medium-low, cover, and simmer until orzo is almost tender, about 7 minutes.
- Stir in 1 cup cherry tomatoes, halved, and 1/2 cup Kalamata olives, pitted and halved. Cook for another 2 minutes.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, and the zest of 1/2 lemon.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
10g
Fat
10g
Carbs
10g
