1 tbsp butter
1 chopped onion
1/4 c white wine
2 c water
1 tsp bouillon (vegetarian)
1 c orzo pasta
1 can kidney beans
salt and pepper
In a medium sauce pan sauté onion in butter. After it turns golden brown add white wine to deglaze the pot.
Add water and bouillon and bring to a boil. Add orzo, lower heat to simmer and cook for 10 minutes.
Drain and rinse the beans and add to the cooked orzo. Stir and turn off the flame and let sit for 5 minutes, the orzo will absorb some more of the liquid this way.
Add salt, pepper and cilantro to taste. If you like, you can add 2 tbsp of salsa to the dish.
Serves 4: 303 calories per serving, 1212 total calories for the whole meal. Salsa adds about 5 calories per tbsp.
This recipe was really good. We both agreed we liked the orzo better than rice and beans, but rice would also work, giving it a different calorie count of 323 per serving.
We might add in right before serving a diced avocado and 1 c of fresh grape tomatoes (sliced in half) for variety next time, adding 64 calories per serving.
“Albarino, a medium bodied white wine from the Rías Baixas region of Spain will stand up to the richness of the beans and butter while complimenting the herbaceousness of the cilantro. Serve chilled in a white wine glass.”
– Damian Kelley