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Mediterranean Orzo

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  Sun-dried tomatoes 2 Tablespoon, packed without oil
  Hot water 2 Tablespoon
  Olive oil cooking spray 2 Tablespoon
  Chopped red bell pepper 1⁄4 Cup (4 tbs)
  Chopped green onions 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Chopped kalamata olives 2 Tablespoon
  Water 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot cooked orzo 1 Cup (16 tbs), cooked without salt or fat (About 1/2 Cup Uncooked Rice-Shaped Pasta)

1. Combine tomatoes and hot water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomatoes, and set aside.
2. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper and green onions; saute 2 minutes or until crisp-tender. Add chopped tomatoes, parsley, and next 5 ingredients; saute 1 minute or until thoroughly heated. Remove from heat. Add orzo; toss well.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 877 Calories from Fat 383

% Daily Value*

Total Fat 42 g65.2%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1884.6 mg78.5%

Total Carbohydrates 109 g36.4%

Dietary Fiber 10.6 g42.3%

Sugars 17.8 g

Protein 20 g40.3%

Vitamin A 103.1% Vitamin C 188.3%

Calcium 9.8% Iron 41.2%

*Based on a 2000 Calorie diet


Mediterranean Orzo Recipe