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INGREDIENTS

2 tb Italian parsley; chopped
3 tb Parmesan cheese
1 1/2 c Low sodium chicken broth;
1/2 c Diced carrot
1/2 c Celery ; diced
1 tb olive oil
1/2 c Orzo
1/4 c Shallots; chopped
Salt and pepper
1 tb Butter

Servings

INSTRUCTIONS

~ In a medium saucepan, bring broth to a boil. Add orzo. Cook until all broth is absorbed, about 7 to 8 minutes. ~ In another saucepan, saute shallots, carrots and celery in oil and butter until tender. Add cooked orzo to sauteed vegetables. Stir in parsley, cheese, salt and peppers. See "Pork Tenderloin with Herb Crust and Orzo Pasta Stuffing." Or serve as a side dish. Wayne King, high school senior from NY, wins scholarship to Johnson and Wales University. The 1996 cookoff was held by the College of Culinary Arts at Providence, RI

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 4 Servings

Calories: 69
Calories from Fat: 38 (55%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.2g
Cholesterol 8.7mg		3 %
Sodium 396.1mg		14 %
Potassium 201.3mg		5 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 4.2g
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: 69

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