pasta - orzo and black beans

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Seasoned Orzo and Black Beans

 

Recipe By :Healthy Vegetarian, Land O Lakes #45

Serving Size : 6 Preparation Time :0:00

Categories : Illustrated Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

6 ounces dried rosamarina pasta (1-cup orzo)

16 ounces frozen mixed vegetables

(broccoli, carrots, grbeans, on., red bell pepper)

15 ounces canned black beans -- rinsed, drained

or use another cooked bean

3 tablespoons LAND O LAKES light Butter

1/2 teaspoon dried tarragon leaves

1/2 teaspoon dried thyme leaves

 

1. In 4-quart saucepan combine water and pasta. Cook over medium-high heat until

mixture comes to a full boil (4 to 6 minutes). Continue cooking, stirring

occasionally, until pasta is tender (8 to 10 minutes).

 

2. Stir in frozen vegetables. Reduce heat to medium-low. Cover; cook until

vegetables are crisply tender (2 to 4 minutes). DO NOT OVERCOOK. Drain.

 

3. Stir in beans, butter, tarragon and thyme. Continue cooking until heated

through (1 to 2 minutes). Season with salt and pepper, if desired.

 

Calories 230; Protein 8 g; Carbohydrate 35 g; Fat 6 g; Cholesterol 15 mg; Sodium

70 mg

 

PREPARATION TIME: 5 minutes COOKING TIME: 15 minutes

 

ORZO - Although it resembles rice in size and shape, orzo is actually a pasta.

Cook it as you would other pasta -- boil until tender.

 

Description:

" Beans, herbs and vegetables are the hallmark of this versatile pleaser. "

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Per Serving (excluding unknown items): 239 Calories; 4g Fat (16.2% calories from

fat); 10g Protein; 41g Carbohydrate; 8g Dietary Fiber; 10mg Cholesterol; 298mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 4318 0 0 0 2130706543 1456 1484 0

 

 

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