Yield: 4 Servings
|4 cups||Chicken broth|
|1 can||Corn niblets; 12oz|
|1 can||Black beans; 16oz, drained|
|1 can||White chicken meat; 5oz|
|1 can||Mushrooms; 4oz, sliced|
|1||Jar roasted red pepper|
|1 teaspoon||Dried parsley|
|Salt & pepper to taste|
1. Bring the chicken broth and the water to a boil in a medium saucepan. Add the orzo and cook about 5 minutes. Add the corn, black beans, chicken meat, mushrooms, red pepper and parsley, bring to a simmer and continue cooking until the orzo is tender, about another 5 minutes.
2. Season with salt, if desired, and black pepper.
Makes about 4 to 6 servings.
** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor