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Parmesan Orzo With Smoked Salmon

Rated : 
 by 8 people
Makes: 4 servings Prep 15 mins Cook 20 mins View Nutrition Facts


  • 2 14 ounce can low-sodium chicken broth
  • 1 1/2 cups  whole-wheat orzo
  • 2 tablespoons  olive oil
  • 1 cup  thinly sliced leeks (white part only)
  • 1/2 pound  asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup  shredded Parmesan
  • 1/3 cup  reduced-fat sour cream
  • 8 ounces  smoked salmon, coarsely chopped
  • 2 tablespoons  chopped parsley
  • 1/4 teaspoon  black pepper


1. In a medium saucepan, bring broth to a boil over high heat. Add orzo and return to a boil, stirring once. Reduce heat to low and simmer until al dente, about 8 minutes. Drain orzo over a bowl, reserving 1 cup broth. Return orzo to saucepan and stir in 1 tablespoon oil.

2. In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add leeks and saute until softened, about 1 minute. Add reserved broth and asparagus and cook, stirring, until crisp-tender, about 2 minutes. Remove skillet from heat. Stir in cooked orzo, 1/4 cup Parmesan, sour cream, salmon, parsley and pepper. Sprinkle with remaining 1/4 cup Parmesan.

Parmesan Orzo With Smoked Salmon
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