|3||garlic cloves, pressed|
|2||tsp (10 mL) olive oil|
|1 1/2||cups (375 mL) uncooked orzo pasta|
|3 1/4||cups (800 mL) vegetable broth|
|3/4||cup (175 mL) dry white wine such as Chardonnay|
|1||jar (8 oz or 210 mL) sun-dried tomatoes in oil, drained and patted dry|
|1||head broccoli (about 2 cups/500 mL florets)|
|2||oz (60 g) Parmesan cheese|
|6||oz (175 g) mascarpone cheese|
|Chopped fresh parsley (optional)|
Yield: 8 servings
Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 37 g, Fiber 4 g, Protein 11 g
Cook's Tips: To prepare on the stovetop, heat oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add onion and garlic; cook 30–45 seconds or until fragrant. Stir in orzo, 3 3/4 cups (925 mL) chicken broth and wine; cook, uncovered, 14–16 minutes or until almost all liquid is absorbed and orzo is tender. Remove Skillet from heat. Add tomatoes and broccoli. Cover; let stand 5 minutes. Add cheeses; mix well.
If desired, an additional 3/4 cup (175 mL) chicken broth can be substituted for the wine.
If desired, 4 oz (125 g) cream cheese can be substituted for the mascarpone cheese.