1 lb orzo, cooked al dente
3 large celery stalks, with leaves , chopped
13 ¼ oz can mushrooms, drained , chopped
1 tsp celery seed
1 tbsp garlic powder
¼ cup olive oil
1 tbsp unsalted butter
3 cups low sodium chicken broth
2 pkg chicken broth, MBT instant flavored chicken broth mix
½ tsp ground black pepper
In pot, boil water for orzo.
When orzo is cooked, make sure it is al dente and drain.
Cool and set aside.
In large deep skillet, slowly heat oil and butter.
Saute and mix together: chopped celery, mushrooms, garlic powder, ground pepper, celery seed, and the two packages of instant broth mix.
Saute until celery is firm.
Add the orzo to the skillet to combine the orzo with celery mixture and stir well.
Mix in the chicken broth and stir.
Slow simmer for 5 minutes.
Serve hot as side dish, or a meal in itself.
For vegetarian version, use vegetable broth instead of chicken broth.
Sugar: 6g
:
Calcium: 50mg
Calories: 628kcal
Carbohydrates: 94g
Cholesterol: 8mg
Fat: 20g
Fiber: 6g
Iron: 3mg
Potassium: 555mg
Protein: 21g
Saturated Fat: 4g
Sodium: 466mg
Vitamin A: 102IU
