Easy Mediterranean Orzo Pilaf Recipe | Healthy & Flavorful

INGREDIENTS

1/2 cup plus 2 tablespoons (4 ounces) uncooked orzo pasta 2 teaspoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 small zucchini, diced 1/2 cup fat-free reduced-sodium chicken broth 1 can (about 14 ounces) artichoke hearts, drained and quartered 1 medium tomato, chopped 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup crumbled feta cheese Sliced black olives (optional)

PREPARATION:

1. Cook orzo according to package directions, omitting salt and fat. Drain. Keep warm.
2. Meanwhile, heat olive oil in large nonstick skillet over medium heat. Add onion; cook about 5 minutes or until tender. Add garlic; cook and stir 1 minute.
3. Add zucchini and chicken broth to skillet. Reduce heat; simmer about 5 minutes or until zucchini is crisp-tender.
4. Add orzo, artichokes, tomato, oregano, salt and pepper to skillet; cook and stir about 1 minute or until just heated through. Sprinkle each serving with feta cheese. Top with black olive slices, if desired.

Notes This makes a nice side dish to any plain grilled or roasted chicken or fish. This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1/2 cup Fiber 3 g Carbohydrate 23 g Cholesterol 11 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 33 % Calories 168 Protein 7 g Sodium 516 mg DIETARY EXCHANGE: Meat 1/2 Vegetable 1-1/2 Starch 1 Fat 1