Yield: 8 Servings
|\N \N||Vegetable oil spray|
|1 cup||Onion -- chopped|
|3 \N||Cloves garlic -- chopped|
|1 pounds||Tomatillos -- remove husks|
|1 \N||Jalapeno -- seed and chop|
|1 \N||Chicken bouillon cube|
|1 pounds||Orzo -- cooked and drained|
|½ cup||Nonfat sour cream|
Lightly spray a nonstick 4-quart Dutch oven with vegetable oil and place over medium heat. Add the onion, garlic, a few teaspoons water, and cook, stirring constantly, about 5 minutes until the vegetables are tender. Add 3 cups water, tomatillos, jalapeno, and bouillon cube and bring to a boil. Reduce the heat and simmer 8 to 10 minutes. Cool slightly.
Transfer the mixture to a food processor, or use an immersion, or hand, blender, and puree until smooth. Return the mixture to the Dutch oven, stir in the orzo, and heat through, but don't boil.
Either stir in the sour cream in the pot or add a dollop on each serving. [McRecipe:patH 18 Aug 96] Recipe By : Lynn Fischer, Healthy Indulgences (1995) From: