2 tablespoons butter
1/4 cup minced shallot
1 tablespoon minced garlic
1/4 cup minced carrot
1 cup orzo pasta
1 1/4 cups hot chicken broth
3 tablespoons freshly grated parmesan cheese

Preheat oven to 350 degrees. In a lidded ovenproof skillet or casserole over low heat, melt butter. Add shallot, garlic and carrot. Cook 2 minutes, stirring. Add orzo and cook 3 minutes, stirring constantly. Add broth, cover and transfer skillet to oven. Bake until liquid is absorbed and orzo is tender, about 20 minutes.
Uncover. Stir in parmesan with a fork.

PER SERVING: 228 calories;
9 g protein; 32 g carbohydrates;
2 g fiber; 8 g fat (5 g saturated);
18 mg cholesterol; 89 mg sodium.

Robin Davis