Recipe - Lemon Thyme Orzo

1 cup Orzo
One half cup Nonfat Chicken Broth
1 One half teaspoon Finely Chopped Lemon Zest
1 teaspoon Dried Thyme
Salt And Pepper
1 teaspoon Lowfat Margarine; *Note
Freshly Grated Parmesan
Cheese; **Note

*NOTE: Original recipe used 1 T unsalted butter...I cut it way back and
used lowfat margarine and it worked fine.

**NOTE: Original recipe used 1/3 C Parmesan cheese...I omitted completely.

Bring a large saucepan of water to a boil. Salt the water and add the
orzo. Cook until barely al dente, 8 10 minutes.

Drain the orzo and return it to the saucepan. Add the stock, lemon zest,
thyme, One half t salt and One fourth t pepper. Cook over moderately high heat,
stirring occasionally, until most of the liquid is absorbed. Stir in the
butter and Parmesan just before serving.

This was very, very tasty. Really enjoyed it.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com
Recipe By : Food & Wine, 10/96, pg 39

Posted to Digest eatlf.v096.n226

Date: Fri, 22 Nov 1996 21:55:30 0800

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 86.6,

Fat 0.9g,

Carb 16.1g,

Fib 0.7g,

Pro 3g,

Sod 47mg,

CFF 10%.