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2 teaspoons olive oil
1 cup sliced fresh mushrooms
½ cup chopped onion
⅔ cup orzo
1- 14½ ounce can reduced-sodium chicken broth
½ cup shredded carrot
1 teaspoon dried marjoram, crushed
⅛ teaspoon pepper
2 cups small broccoli florets
1. In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.
2. Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to a boil; reduce heat. Simmer, covered, about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes.