For a heartier soup, stir cooked shrimp, shredded cooked chicken, or crumbled feta cheese into the soup just before serving. Serve with wedges of toasted pita bread.
2 teaspoons vegetable oil, such as olive or canola oil
4 scallions, thinly sliced
3 cloves garlic, minced
2 carrots, halved lengthwise and thinly sliced
3 cups chicken broth, homemade or reduced-sodium canned
1 cup water
1/2 teaspoon salt
1/2 cup orzo
3/4 cup minced fresh dill
1 cup frozen peas
2 tablespoons fresh lemon juice
1 teaspoon cornstarch blended with 1 tablespoon water
1. In a large nonstick saucepan, heat the oil over low heat. Add the scallions and garlic, and cook, stirring frequently, until the scallions are tender, about 3 minutes.
2. Stir in the carrots and cook 3 minutes. Add the broth, water, and salt, and bring to a boil. Add the orzo and 1/2 cup of the dill. Cover and cook until the orzo is tender, about 8 minutes.
3. Stir in the remaining ¼ cup dill, the peas, and lemon juice, and cook until the peas are heated through, about 2 minutes. Stir in the cornstarch mixture and cook, stirring, until the soup is slightly thickened, about 1 minute. Makes 4 servings
Good source of: beta carotene, folate, niacin, riboflavin, selenium, thiamin, vitamin C
What Is Orzo?
Orzo is a small pasta shape that resembles large grains of rice or unhulled barley (the Italian word orzo means barley). It’s often used as a "soup pasta," which means tiny pasta shapes that cook up quickly in soups. Orzo can also be served as a pasta dish, tossed with a sauce, or served as a simple side dish like rice.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.