Lola's Ethereal Orzo recipe

All Recipes Side Dish

Ingredients

1 ½ cubes chicken bouillon
¼ pound uncooked orzo pasta
3 ounces roasted red peppers, drained and chopped
6 kalamata olives, pitted and chopped
7 ounces artichoke hearts, drained and chopped
½ cup grated Parmesan cheese

Nutrition Info

218.4 calories
carbohydrate: 29.7 g
cholesterol: 11.2 mg
fat: 5.9 g
fiber: 3.2 g
protein: 11.3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1090.4 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.

  2. Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.

Recipe Yield

4 servings

Recipe Note

This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold.

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