Try this orzo on for a sizable side. Brought to you from The Saturday Evening Post Health Cookbook for Family and Friends.
Makes 10 to 12 servings
- 1 pound orzo
- 8 cloves garlic
- 1 cup light cream
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 cup mushrooms
- 1 cup minced parsley
- pepper, to taste
- 6 tablespoons dry whole-wheat breadcrumbs
- 2 tablespoons butter or margarine
Preheat oven to 325 F.
Boil orzo and unpeeled garlin in large pot for 10 mintues or until pasta is just tender. Drain and rinse with cold water. Remove the garlic, peel and chop. Place in mixing bowl. Stir in light cream. Add orzo, broth, 1/2 cup Parmesan, mushrooms, and 1/2 cup parsley. Season with pepper and mix. Spoon into lightly oiled baking dish. Mix breadcrumbs and remaining cheese. Sprinkle evenly over orzo. Dot with butter or margarine. Bake for 1 hour and 15 minutes.
Brought to you from The Saturday Evening Post Health Cookbook for Family and Friends. For available cookbooks, click here.
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