1 ½ cups low-sodium chicken broth
½ cup dry orzo pasta (4 oz.)
2 tablespoons minced oil-packed sun-dried tomatoes
2 tablespoons crumbled feta cheese
1/8 teaspoon each salt and pepper
- In a small saucepan, bring chicken broth to a boil.
- Stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9-12 minutes. Remove saucepan from the heat.
- Stir tomatoes and feta into orzo, mixing until feta melts slightly.
- Season orzo mixture with salt and pepper.
Yield: 3-4 servings