from Vegetarian Dinner in Minutes by Linda Gassenheimer
I haven’t made this yet but it is on my list of “Must Try Soon”…I included my probable changes
and additions to the recipe =0)
4 cups vegetable broth
1 teaspoon saffron strands (prob won’t include this)
1/2 medium red onion, diced (prob will use white onion)
4 oz crumbled feta cheese (sundried tomato)
2 cups uncooked orzo
1/2 cup nonfat ricotta cheese
1/4 cup skim milk
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon cayenne pepper
Salt and Pepper to taste
1. Bring broth and saffron to a boil in a large nonstick saucepan. Add onion, feta cheese, and orzo. Return to a boil and cook, uncovered, 5 minutes, sirring occasionally.
2. Meanwhile, in a medium-sized bowl, mix ricotta cheese, milk, Parmesan cheese, and cayenne together.
3. Test orzo to make sure it is cooked thoroughly and cook another minute or two if necessary. Stir in the ricotta mixture and adjust with seasoning (salt and pepper) to taste.
Tip: Orzo tends to stick to the bottom of the pan. Use a nonstick pan, or scrape the bottom several times while cooking.
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