Italian Skillet Supper Vegetarian Recipe
One, 14.5-ounce can vegetable broth
8 ounces uncooked orzo pasta
One, 14.5-ounce can diced tomatoes w/basil, garlic and oregano, undrained
One, 15-ounce can black beans, rinsed and drained
2 cups frozen broccoli, cauliflower and carrots, (from a 16-ounce package)
2 tablespoons fresh parsley (optional), chopped
Heat broth to boiling in a 10-inch skillet. Stir in pasta. Heat to boiling and reduce heat to low. Cover and simmer 10-12 minutes or until liquid is absorbed.
Stir in tomatoes, beans, and vegetables.
Cover and cook over medium heat for 5-10 minutes, stirring occasionally, until vegetables are tender. Stir in parsley.
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