Creamy Orzo and Vegetables
- CKD non-dialysis
- Dialysis
- Diabetes
Portions:
6
Serving size:
3/4 cup
Ingredients
- 1 garlic clove
- 1 small onion
- 1 small zucchini
- 1 medium carrot
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 3 cups low-sodium chicken broth
- 1/4 teaspoon salt
- 1 cup orzo pasta, uncooked
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 1/2 cup frozen green peas
- 1/4 teaspoon black pepper
Preparation
- Finely chop garlic. Chop onion and zucchini. Shred carrots.
- In a large skillet heat olive oil over medium heat. Sauté the garlic, onion, zucchini and carrots for 5 minutes.
- Add curry powder, chicken broth and salt; bring to a boil.
- Add orzo pasta and stir until mixture returns to a boil. Cover and reduce heat to a simmer. Cook, stirring occasionally for about 10 minutes until the liquid is absorbed and pasta is al dente.
- Add cheese, chopped parsley and the frozen peas. Heat until the vegetables are hot, adding a bit more broth if necessary to maintain creaminess. Add pepper to taste.
Nutrients per serving
- Calories 176
- Protein 10 g
- Carbohydrates 25 g
- Fat 4 g
- Cholesterol 4 mg
- Sodium 193 mg
- Potassium 170 mg
- Phosphorus 68 mg
- Calcium 53 mg
- Fiber 2.6 g
Renal and renal diabetic food choices
- 1/2 meat
- 1-1/2 starch
- 1 vegetable, medium potassium
Carbohydrate choices
1-1/2
Helpful hints
- Great served with chicken instead of potatoes or rice.
- Recipe can be easily halved.
- Small amounts of cheese, like the Parmesan cheese in this recipe, can be included and still maintain phosphorus and sodium in an acceptable range.
- Chicken stock or broth contributes to the protein content of this recipe. Be sure to keep it low-sodium without added potassium chloride.
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What's everyone saying?
I thought this recipe was ok but the veggis that were in it did not go with the rest of the mixture at all. Other than that it was amazing.
This was the second time, I have made this recipe. My family loves it. I added some cooked chicken while cooking the vegetables, it was great.
When I made this recipe I substituted chayota (a summer squash) for the zucchini. Chayota remains firm and gives it a crunchy texture. The next day, I added some scrambled eggs with the leftover pasta for a delicious breakfast. Also you serve the leftover cold as a pasta salad. Either way it was great.
Everyone loves this recipe. Will make this again. Thanks
Was very tasty. I did not have any curry, so I skipped that ingredient. Even non CKD family members really enjoyed this.
SANDYKK; Try KITCHEN BASICS BRAND:Ingredients Chicken Stock, Chicken Flavor, Sea Salt, Vegetable Stocks (Carrot, Onion, Mushroom, Celery), Honey, Bay, Thyme, Pepper.
Could just plain water be used instead of chicken broth? I can't find a low sodium/without added potassium chicken broth. Dietitian comment: Yes you can substitute water. Another option is to make your own low sodium chicken broth.
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