|1 tablespoon||Grated Parmesan cheese|
|2 tablespoons||Chive-and-onion cream cheese|
|2 tablespoons||Skim milk|
|2 tablespoons||Drained diced pimento|
|⅔ cup||Uncooked orzo, (rice-shaped pasta)|
|⅓ cup||Sliced green onions|
Combine first 5 ingredients in a bowl; beat at medium speed of an electric mixer until smooth. Stir in pimento.
Cook orzo in boiling water 8 minutes. Add green onions, and cook an additional 2 minutes; drain well. Add to cream cheese mixture; stir well.
Yield: 2 servings (serving size: 1 cup).
Per serving: 179 Calories; 6g Fat (31% calories from fat); 7g Protein; 24g Carbohydrate; 18mg Cholesterol; 236mg Sodium Serving Ideas : Serve immediately.
Recipe by: Cooking Light, Jul/Aug 1994, page 104 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.
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