* Exported from MasterCook *
Parsley Orzo
Recipe By :Mary Drennen
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup orzo -- (rice-shaped pasta), whole wheat
2 tablespoons toasted pine nuts
2 teaspoons chopped fresh parsley
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
Cook orzo according to package directions, omitting salt and fat. Drain.
Stir in toasted pine nuts, chopped fresh parsley, olive oil, and salt.
Yield: Serves 2 (serving size: about 1/2 cup)
ChupaNote: I cooked the orzo in broth. Doubled the pine nuts, used 1/4 cup
chopped parsley, and a tablespoon or so of minced fresh mint leaves. I
also had some left-over slow-roasted cherry tomatoes I added. Topped it
off with some leftover crumbled feta and a generous grind of pepper. Orzo
salads are wonderful that way; you start out with cooked orzo and herbes,
and add what ever else is leftover: cooked beans, cheese, onions,
tomatoes, olives, capers... voila! Dinner!
Cuisine:
"Mediterranean"
Source:
"Cooking Light, JULY 2012"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 225 Calories; 7g Fat (28.9%
calories from fat); 7g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 137mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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