Yield: 4 servings
|½ cup||Uncooked orzo|
|1 dash||Ground red pepper; (cayenne)|
|1 can||Stewed; (14-1/2 ounces)|
|1 can||Sliced ripe; (2-1/2 ounces)|
|1 medium||Zucchini; cut lengthwise|
|¼ cup||Plain yogurt|
1. Mix all ingredients except zucchini and yogurt in 2-quart casserole.
Cover tightly and microwave on high 4 minutes; stir. 2. Cover tightly and microwave 12 to 15 minutes, stirring every 3 minutes, until orzo is tender.
3. Cut zucchini halves into ½-inch slices. Stir zucchini into orzo mixture. Cover tightly and microwave 2 to 3 minutes or until zucchini is crisp-tender. Serve with plain yogurt. 4 SERVINGS (ABOUT ⅔ CUP EACH); 105 CALORIES PER SERVING.
NOTES : easy
Recipe by: Betty Crocker's Microwave Converted by MM_Buster v2.0l.