My recipe for manestra, which means orzo in Greek, is so easy and straightforward. In only a few steps, you can transform a few simple ingredients into a creamy one-pot wonder.
—Kiki Vagianos, Melrose, MA
Prep: 10 min. • Cook: 25 min. Makes: 4 servings
2 Tbsp. olive oil
1 medium onion, chopped
11/4 cups uncooked whole wheat orzo pasta
2 cans (141/2 oz. each) whole tomatoes, undrained, coarsely chopped
3 cups reduced-sodium chicken broth
2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
Crumbled feta cheese and minced fresh basil, optional
1. In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted.
2. Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil.
1 cup: 299 cal., 8g fat (1g sat. fat), 0 chol., 882mg sod., 47g carb. (7g sugars, 12g fiber), 11g pro.