Orzo with Tomatoes and Parmesan (continued)
1/2 cup grated Parmesan cheese
1. Bring stock to boil in medium saucepan. Add orzo; cook on medium heat 10 minutes or until tender, stirring occasionally.
2. Melt 1 tablespoon of the butter in large nonstick skillet on medium-low heat. Add tomatoes, garlic and Italian seasoning; cook and stir 2 minutes or until tomatoes begin to soften.
3. Stir in remaining 1 tablespoon butter, cooked orzo and pepper. Cook and stir 2 minutes. Add green onions and Parmesan cheese; cook and stir 1 minute.
Fat: 7 g
Carbohydrates: 37 g
Cholesterol: 20 mg
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