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Name: Lemon Thyme Orzo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Dried thyme; Salt and pepper; 1/2 c Nonfat Chicken Broth; Grated Parmesan fresh; 1 c Orzo; 1 1/2 ts Lemon Zest Finely Chopped; 1 ts Lowfat Margarine Note *

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INGREDIENTS

1 ts Dried thyme
Salt and pepper
1/2 c Nonfat Chicken Broth
Grated Parmesan ; fresh
1 c Orzo
1 1/2 ts Lemon Zest ; Finely Chopped
1 ts Lowfat Margarine ; Note *

Servings

INSTRUCTIONS

*NOTE: Original recipe used 1 T unsalted butter...I cut it way back and used lowfat margarine and it worked fine. **NOTE: Original recipe used 1/3 C Parmesan cheese...I omitted completely. Bring a large saucepan of water to a boil. Salt the water and add the orzo. Cook until barely al dente, 8 - 10 minutes. Drain the orzo and return it to the saucepan. Add the stock, lemon zest, thyme, 1/2 t salt and 1/4 t pepper. Cook over moderately high heat, stirring occasionally, until most of the liquid is absorbed. Stir in the butter and Parmesan just before serving. This was very, very tasty. Really enjoyed it. Entered into MasterCook and tested for you by Reggie & Jeff Dwork Recipe By : Food & Wine, 10/96, pg 39 Posted to Digest eat-lf.v096.n226 Date: Fri, 22 Nov 1996 21:55:30 -0800 From: Reggie Dwork NOTES : Cal 86.6, Fat 0.9g, Carb 16.1g, Fib 0.7g, Pro 3g, Sod 47mg, CFF 10%.

NOTES

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Lemon Thyme Orzo

1 ts Dried thyme
 Salt and pepper
1/2 c Nonfat Chicken Broth
 Grated Parmesan fresh
1 c Orzo
1 1/2 ts Lemon Zest Finely Chopped
1 ts Lowfat Margarine Note *

*NOTE:  Original recipe used 1 T unsalted butter...I cut it way back and  used lowfat margarine and it worked fine.    **NOTE:  Original recipe used 1/3 C Parmesan cheese...I omitted completely.    Bring a large saucepan of water to a boil.  Salt the water and add the  orzo. Cook until barely al dente, 8 - 10 minutes.    Drain the orzo and return it to the saucepan.  Add the stock, lemon zest,  thyme, 1/2 t salt and 1/4 t pepper.  Cook over moderately high heat,  stirring occasionally, until most of the liquid is absorbed.  Stir in the  butter and Parmesan just before serving.    This was very, very tasty.  Really enjoyed it.    Entered into MasterCook and tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>  Recipe By     : Food & Wine, 10/96, pg 39    Posted to Digest eat-lf.v096.n226    Date: Fri, 22 Nov 1996 21:55:30 -0800    From: Reggie Dwork <reggie@reggie.com>    NOTES : Cal 86.6,    Fat  0.9g,    Carb  16.1g,    Fib  0.7g,    Pro  3g,    Sod  47mg,    CFF  10%.

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 4

Calories: 53
Calories from Fat: 7 (13%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 373mg		13 %
Potassium 222.6mg		6 %
Total Carbohydrate 10.4g		3 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 7.6g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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