Parmesan Orzo With Smoked Salmon
- cal. (kcal) 473
- Makes: 4 servings
- Prep: 15 mins
- Cook: 20 mins
- Carb Grams Per Serving: 53
low-sodium chicken broth
thinly sliced leeks (white part only)
asparagus, trimmed and cut into 1-inch pieces
reduced-fat sour cream
smoked salmon, coarsely chopped
- 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.
- 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.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 473 cal., 17 g total fat (5 g sat. fat), 53 g carb. (11 g fiber), 28 g pro.