1. Cook orzo according to package directions. Drain, rinse with cold water, drain again, place in large bowl and set aside.
2. Heat oil in large nonstick skillet over medium-high heat; sauté onion until tender, stirring frequently, until browned, about 15 minutes.
3. In a large bowl, toss orzo with onion, broth, lemon juice and parsley.
4. Cover and chill if making ahead. Bring to room temperature; stir in tomatoes and mint; season with salt and pepper to taste.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.4mg||0 %|
|Sodium 49mg||2 %|
|Potassium 207.3mg||5 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 38.1g|
|Protein 6.6g||9 %|
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Calories per serving: 203
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