RiceSelect Whole Wheat Orzo
I never remember seeing orzo pasta at my local grocery before but this jumped out at me today. You know I’m a sucker for 100% whole grain so I had to give it a try. I used it today in my Turkey Orzo Cabbage Rolls and it was a hit. The toddler liked it the husband liked it and I LOVED it!
For a 2 ounce serving it’s 195 calories, 1g of fat and whopping 9 g of fiber! I’ve never had orzo before so I can’t compare the whole grain variety to the “regular” stuff. All I can say is, I will definitely be making this again. It would be great as a side dish, in soups, as a main course, the possibilities are endless! Can you tell I’m excited about my new find?!? ;~)
Oh! And I found it in the rice aisle of Giant (my local grocery store) and you can purchase it online.
Labels: FoodFinds
posted by Roni
at
10:38 PM
3 Comments :
Orzo is great...I place it right alongside quoina and whole wheat couscous for ease of preparation and good nutrition. I rarely see the 100% whole wheat orzo though so hopefully it will be showing up on more shelves.
I found this on there web site. I went to Cosco and have all these peppers to use. Does anyone have any idea how many points a seving would be ? I guess you wouldn't have to use all the cheese.
Orzo Baked In Red Peppers
Yield: Makes 6 servings.
1 cup RiceSelect™ Orzo, uncooked
2 tsp. vegetable oil
2 cloves garlic, minced
1 medium onion, finely diced
1 celery stalk, finely diced
1 tsp. fresh thyme or 1/2 tsp. dried thyme
1 tbsp. chopped fresh parsley
1/2 cup grated Parmesan cheese
2 cups low-sodium chicken broth, divided
4 oz. provolone cheese, grated and divided
6 medium red bell peppers
3 tsp. dry bread crumbs
Prepare orzo according to package directions; drain and set aside. Put the vegetable oil in a medium saucepan and warm over medium heat. Add garlic, onion and celery. Cover pan and let vegetables cook until very soft. Remove from heat. Stir in orzo, thyme, parsley, Parmesan cheese, salt, 1/2 cup of the chicken broth and half the provolone.
Preheat oven to 350-o F. Cut the tops off the peppers and remove the seeds. Cut a small piece off the bottom of each pepper so they will stand up. Spoon the pasta mixture into each of the peppers and then set the peppers in a baking dish. Sprinkle 1/2 teaspoon bread crumbs on top of each pepper. Sprinkle remaining provolone over top of each pepper. Pour the remaining 1 1/2 cups chicken broth around the peppers. Bake for 45 minutes, until peppers are brown on top and very tender. Remove peppers from baking dish with a spatula. Serve immediately.
brockey - That sounds good! Maybe I'll remake it low cal/low fat style. ;~)
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