Kristene Fortier is one of our expert food columnists and the author
of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and
Kids."
Orzo is a tiny rice shaped pasta that looks like risotto when cooked.
Risotto is traditionally made with arborio rice but for a quick meal, orzo
does the trick. For the grown-ups, the risotto is flavored with a paste made
from roasted garlic and sun-dried tomatoes.
You'll find roasted garlic in the produce section at many grocery
stores. Fresh spinach is stirred into the orzo just before serving but for
finicky kids, I've supplied alternative instructions.
Tomato and Spinach Orzo Risotto
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Time to table: 30 minutes
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Serves 2 adults and 2 children
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2 14.5-ounce cans low-sodium and fat- free chicken broth
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1 1/2 cups orzo pasta
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1 5-ounce package baby spinach, rinsed and spun dry
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1/4 cup shredded Parmesan cheese
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Salt and freshly ground black pepper for seasoning
Grown-Ups:
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1 tablespoon roasted garlic cloves
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1 tablespoon julienne cut sun-dried tomatoes packed in oil
Children:
2 tablespoon 50% less fat real bacon bits
Pour the chicken broth into a large saucepan and bring to a boil.
Add the orzo and cook over medium-high heat until tender, 9-11 minutes. While
the orzo is cooking, mash the roasted garlic and sun-dried tomatoes to make
a paste. (To soften the garlic, microwave for 25 seconds then mash.) When
the orzo is tender, add the spinach to the saucepan and stir until wilted,
about 30 seconds.
Drain and stir in the Parmesan cheese. Transfer the children's servings
to another dish and stir in the bacon bits. Add the garlic tomato paste to
the orzo for the grown-ups and stir until blended. Season to taste with salt
and pepper. Serve in soup plates or bowls.
Alternatively, for the children who don't like spinach, spoon about
half of the orzo into a strainer over the pot. Allow to drain for a few seconds
and transfer to a serving bowl. Stir in half the Parmesan cheese and the
bacon bits. Add the spinach and remaining Parmesan cheese to orzo for the
grown-ups and stir until wilted. Drain and fold in the garlic tomato paste.
Season to taste with salt and pepper.
Grown-Ups: Calories 420; Calories from fat 50; Total fat 6g; Saturated
fat 2.5g; Cholesterol 25mg; Sodium 430mg; Carbohydrate 68g; Dietary fiber
3g; Sugars 4g; Protein 23g
Children: Calories 430; Calories from fat 60; Total fat 7g; Saturated
fat 3g; Cholesterol 35mg; Sodium 640mg; Carbohydrate 65g; Dietary fiber 4g;
Sugars 81g; Protein 25g
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the San Francisco
Bay Area with her family which includes two picky kids. She is a syndicated
columnist for "Pleasing Picky Eaters" and the author of The Whole Family
Cookbook, Two-Tiered Meals to Please Both Parents and Kids.. Order your copy
through amazon.com or call 1-800-852-4890.
Send questions or tips to
pickykids@aol.com or visit
www.healthykitchen.com for more
recipes. |
