Roasted Red Pepper and Toasted Orzo

Pair this rich side dish with grilled chicken or fish

1 C dry whole-grain orzo (pasta)
1 Tbsp olive oil
1 tsp garlic, minced (about 1 clove)
1 C jarred roasted red peppers in natural juice, drained and diced (or substitute fresh roasted red
peppers; see tip) (Leftover Friendly)
2 C low-sodium chicken broth
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
½ C shredded part skim mozzarella cheese


1. Preheat oven to 400 ºF. Place orzo on a baking sheet and toast in the oven for 5 minutes, or until it just begins to brown (or brown in a saucepan). Remove from heat and cool slightly.
2 . Heat o live o il in a m edium s aucepan o ver m edium heat. Add garlic, and cook gently until it gets soft, but does not brown (about 30 seconds).
3 . Add peppers, and cook until heated through.
4 . Add toasted orzo and chicken broth. Bring to a boil and simmer gently, stirring often until the pasta has absorbed all of the liquid and is fully cooked, about 10–15 minutes. (If necessary, add 2 more tablespoons broth at a time, up to ¼ cup.)
5 . Add herbs and cheese. Toss gently to mix; do not overmix or the cheese will become gummy. Serve immediately.