1 T. olive oil
\n2 large onions, finely chopped
\n3 shallots, minced
\n3 cloves garlic, minced
\n3\/4 C. (4-1\/2 ounces) orzo
\n1 C. chicken broth
\n1 C. water
\n1\/2 tsp. salt
\n1 C. frozen peas
\n1\/4 C. chopped fresh basil
\n1\/4 C. grated Parmesan cheese<\/p>\n
In a medium nonstick saucepan, heat the oil over medium heat. Add the onions, shallots, and garlic, and cook, stirring frequently, until the onions are golden brown and tender, about 10 minutes. Stir in the orzo. Add the broth, water, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes or until the orzo is tender. Stir in the peas and cook until heated through, about 1 minute. Remove from the heat and stir in the basil and Parmesan.<\/p>\n
Yield: 4 servings
\nCalories: 220
\nFat: 6.5g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 2 large onions, finely chopped 3 shallots, minced 3 cloves garlic, minced 3\/4 C. (4-1\/2 ounces) orzo 1 C. chicken broth 1 C. water 1\/2 tsp. salt 1 C. frozen peas 1\/4 C. chopped fresh basil 1\/4 C. grated Parmesan cheese In a medium nonstick saucepan, heat the oil over medium heat. Add the onions, shallots, and garlic, and cook, stirring frequently, until the onions are golden brown and tender, about 10 minutes. Stir in the…<\/p>\n