This low sodium recipe is a variation of a recipe that I found in a diabetic magazine. By using less salt and lower sodium chicken broth (70 mg. of sodium per cup), I was able to reduce the sodium by 125 mg. per serving. Any recipe can be modified to bring the sodium levels down, and increase your supply of healthier recipes.

4 servings: 120 mg. sodium per serving

1 Tablespoon healthy oil
1/4 cup chopped onion
1/4 pound mushrooms, sliced and cut into small (1/2 inch) chunks
1 small clove garlic, minced
4 ounces orzo pasta
1-1/4 cup low sodium chicken broth
1/4 teaspoon black pepper
1/8 teaspoon salt
1 Tablespoon grated Parmesan cheese

Prep. Instructions

1. Combine onions, mushrooms and garlic in a bowl.

2. Combine chicken broth, pepper and salt in a separate bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 2 quart saucepan over medium low heat. Add onion, mushrooms and garlic. Cook, stirring often, until onion is soft, about 5 minutes.

2. Add orzo. Cook for 2 minutes, stirring constantly.

3. Add spiced chicken broth. Bring to boil. Reduce heat to simmer. Cover and cook for 12 to 15 minutes, or until the orzo has absorbed all the broth and is tender.

4. Add Parmesan cheese. Stir to combine. Heat through and serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds