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Orzo And Vegetables

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  Orzo 2 Cup (32 tbs) (Rice Shaped Pasta)
  Vegetable oil 1 Tablespoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Zucchini 2 Medium, cut into 2 x 1/2-inch pieces
  Corn kernels 1 Cup (16 tbs) (Fresh Or Frozen)
  Chopped pecans 1⁄4 Cup (4 tbs)
  Chopped fresh dill 1 Tablespoon

1. Cook the orzo according to package directions until al dente. Turn the orzo into a colander and set aside to drain.
2. Heat the oil in a large skillet. Add the onion and saute until transparent. Add the zucchini, corn and 1/4 cup water to the skillet, cover and cook the vegetables over medium heat about 5 minutes, or until just tender.
3. Add the orzo, pecans and dill to the skillet, and cook, stirring, until heated through.

Recipe Summary

Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2624 Calories from Fat 412

% Daily Value*

Total Fat 46 g71.5%

Saturated Fat 3.9 g19.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 46.3 mg1.9%

Total Carbohydrates 464 g154.6%

Dietary Fiber 58.8 g235.4%

Sugars 23.4 g

Protein 82 g163.3%

Vitamin A 37.5% Vitamin C 127.5%

Calcium 11.6% Iron 55.8%

*Based on a 2000 Calorie diet

Orzo And Vegetables Recipe