Orzo Stuffing
Ingredients
- 2 cans (13 3/4 oz. each) reduced sodium chicken broth
- 1 pound uncooked orzo pasta
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 large green bell pepper, seeded and diced
- 1 large red bell pepper, seeded and diced
- 1 tsp ground cumin
Instructions
In medium saucepan, over medium high heat, bring chicken broth to a boil; add orzo; cook until al dente, about 7 minutes; drain and place in large bowl. Meanwhile, in small skillet, over medium-high heat, heat oil; add onion and peppers and saute until vegetables are softened, about 8 minutes; stir in cumin; cook 1 minute. Remove from heat and add to orzo in bowl; toss to combine. Makes 12 servings.
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