Roasted Veggie Orzo

ChubbyBunny

Roasted Veggie Orzo



SERVINGS: 8
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min.

Ingredients:
1-1/2 cups fresh mushrooms, halved
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 small red onion, cut into wedges
1 cup cut fresh asparagus (1-inch pieces)
1 tablespoon Crisco® Extra Virgin Olive Oil
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon salt
1-1/4 cups uncooked orzo pasta
1/4 cup crumbled feta cheese

Directions:
1. Place vegetables in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

2. Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

Yield: 8 servings.


Nutrition Facts
One serving: 3/4 cup
Calories: 164
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 188 mg
Carbohydrate: 28 g
Fiber: 3 g
Protein: 6 g

Diabetic Exchange: 1-1/2 starch, 1 vegetable, 1/2 fat.

ChubbyBunny

Roasted Veggie Orzo



SERVINGS: 8
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min.

Ingredients:
1-1/2 cups fresh mushrooms, halved
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 small red onion, cut into wedges
1 cup cut fresh asparagus (1-inch pieces)
1 tablespoon Crisco® Extra Virgin Olive Oil
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon salt
1-1/4 cups uncooked orzo pasta
1/4 cup crumbled feta cheese

Directions:
1. Place vegetables in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

2. Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

Yield: 8 servings.


Nutrition Facts
One serving: 3/4 cup
Calories: 164
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 188 mg
Carbohydrate: 28 g
Fiber: 3 g
Protein: 6 g

Diabetic Exchange: 1-1/2 starch, 1 vegetable, 1/2 fat.

brookefoley

That looks WONDERFUL!!!

CALIECAT

That looks fantastic. I have never tried orza before. I used a lot of Bulgar than I do the anything for my carbs. I suppose that willl work.~~marie

ChubbyBunny

That looks WONDERFUL!!!

I am trying it this week, I will let you know how it goes.