Jun 17 Newspaper
Ingredients

  • 1 ½ cups low-sodium chicken broth
  • ½ cup dry orzo pasta (4 oz.)
  • 2 tablespoons minced oil-packed
  • sun-dried tomatoes
  • 2 tablespoons crumbled feta cheese
  • 1/8 teaspoon each salt and pepper

Directions

  • In a small saucepan, bring chicken broth to a boil.
  • Stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9-12 minutes. Remove saucepan from the heat.
  • Stir tomatoes and feta into orzo, mixing until feta melts slightly.
  • Season orzo mixture with salt and pepper. Serve.

Yields: 3-4 servings
Recipe Source: Cuisine at Home | Photo by Lois Linke

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