Ingredients
1 medium leek, white portion only, chopped
1 cup uncooked orzo pasta
2 tablespoons olive or canola oil
1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
1 cup water
2 teaspoons Italian seasoning
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 tablespoons grated Parmesan cheese
Directions
In a nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.
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