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