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Spring Orzo

Makes: 4  servings Prep 15 mins Cook 15 mins


  • 3 cups  chicken broth
  • 1 1/4 cups  orzo pasta
  • 1 tablespoon  olive oil
  • 1 cup  diced carrots
  • 1/2 cup  diced onions
  • 1/2 cup  freshly grated Parmesan cheese
  • 2 tablespoons  chopped fresh parsley


1. In a medium saucepan over medium-high heat, bring chicken broth to a boil. Stir in orzo and bring mixture back to a boil. Reduce heat to medium-low and simmer until orzo is tender, 8 to 10 minutes. Drain orzo in a large strainer, then transfer to a large serving bowl. Cover to keep warm (you can cover serving bowl with plastic wrap so that orzo stays hot).

2. Heat oil in a medium skillet over medium-high heat. Add carrots and onions and cook, stirring frequently, until carrots are golden and onions are translucent, 5 to 7 minutes. Remove from heat. Add vegetables to orzo, then sprinkle in cheese and parsley. Toss well to coat. Serve hot. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)325,
  • Fat, total(g)10,
  • chol.(mg)10,
  • sat. fat(g)4,
  • carb.(g)46,
  • fiber(g)3,
  • pro.(g)14,
  • sodium(mg)1014,
  • Percent Daily Values are based on a 2,000 calorie diet