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4 c Chicken broth

2 c Water

1/4 c Orzo

1 cn Corn niblets — 12oz

1 cn Black beans — 16oz, drained

1 cn White chicken meat — 5oz

1 cn Mushrooms — 4oz, sliced

1 Jar roasted red pepper

1 t 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

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