Parmesan Orzo |
Course : Italian
Source: Cooking Light, Jul/Aug 1994, page 104
Serves: 2 |
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Ingredients:
1 tablespoon grated parmesan cheese |
2 tablespoons chive-and-onion cream cheese |
2 tablespoons skim milk |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons drained diced pimento |
2/3 cup uncooked orzo -- (rice-shaped pasta) |
1/3 cup sliced green onions |
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Preparation / Directions:
Combine first 5 ingredients in a bowl; beat at medium speed of an electric mixer until smooth. Stir in pimento.
Cook orzo in boiling water 8 minutes. Add green onions, and cook an additional 2 minutes; drain well. Add to cream cheese mixture; stir well. Yield: 2 servings (serving size: 1 cup).
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