Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Grated Parmesan cheese |
| 2 tablespoons | Chive-and-onion cream cheese |
| 2 tablespoons | Skim milk |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 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.