Roasted Red Pepper and Toasted Orzo

• 1 C dry whole-grain orzo (pasta)

• 1 Tbsp olive oil

• 1 tsp garlic, minced (about 1 clove)

• 1 C jarred roasted red peppers in natural juice, drained and diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly)

• 2 C low-sodium chicken broth

• 1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)

• 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)

• ½ C shredded part skim mozzarella cheese

Directions

• 1

  Preheat oven to 400 ºF. Place orzo on a baking sheet and toast in the oven for 5 minutes, or until it just begins to brown (or brown in a saucepan). Remove from heat and cool slightly.

• 2

  Heat olive oil in a medium saucepan over medium heat. Add garlic, and cook gently until it gets soft, but does not brown (about 30 seconds).

• 3

  Add peppers, and cook until heated through.

• 4

  Add toasted orzo and chicken broth. Bring to a boil and simmer gently, stirring often until the pasta has absorbed all of the liquid and is fully cooked, about 10–15 minutes. (If necessary, add 2 more tablespoons broth at a time, up to ¼ cup.)

• 5

  Add herbs and cheese. Toss gently to mix; do not overmix or the cheese will become gummy. Serve immediately.