Friday, October 30, 2009

Red Beans with Orzo

This one is a slight change from just plain chili.


1- 14 ounce can chicken broth
1 1/2 cups water
1 1/3 cups dried orzo pasta
1/4 cup finely chopped onion
1 teaspoon herbes de Provence or dried Italian seasoning crushed
1 15 ounce can red beans or pinto beans rinsed and drained
1 ounce prosciutto or cooked ham, cut into thin strips
2 tablespoons snipped fresh flat leaf parsley
1/3 cup finely shredded Parmesan cheese


In a medium saucepan, combine chicken broth and the water and bring to a boil. Stir in uncooked orzo, and herbes de Provence. Return to boiling;reduce heat. Simmer uncovered for 12 - 15 minutes or just until orzo is tender and most of the liquid is absorbed, stirring often

2. Stir in drained beans,prosciutto and parsley; heat through. Top individual servings with Parmesan cheese

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