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Orzo is a tiny, rice-shaped pasta, larger than a grain of rice, but slightly smaller than a pine nut. It's a great substitute for rice in this vegetable-filled pilaf.

Orzo-Broccoli Pilaf

2 teaspoons olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2/3 cup orzo (rosamarina)
1 (14-ounce) can reduced-sodium chicken broth
1/2 cup shredded carrot
1 teaspoon dried marjoram, crushed
1/8 teaspoon pepper
2 cups small broccoli flowerets

1. In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.
2. Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes.

Makes six 2/3-cup servings.

Nutritional facts per serving: calories: 113, total fat: 2g, saturated fat: 0g, cholesterol: 0mg, sodium: 209mg, carbohydrate: 19g, fiber: 2g, protein: 4g, vitamin A: 30%, vitamin C: 37%, calcium: 2%, iron: 9%

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.