Be A Healthy Chef. Mediterranean Orzo.


So I have never tried Orzo before this recipe and I have to say…pretty good. It is denser than most pastas so packs a little more punch in terms of making you feel full. I’ve included a few tips I would recommend after making this recipe myself, as well as how long it took me (I am not a gourmet chef) and how much it cost me to make (I am a bit of a bargain hunter).

Looks yummy right? Here’s how to make it …

  1. Bring a pot of lightly salted water to a rolling boil
  2. While the water is boiling, chop half a small red onion, half of 1 medium yellow, red, and green peppers, a handful of black olives, about 6 sun-dried tomatoes, and 2 tablespoons fresh parsley
  3. Once the water is boiling, add a 12 oz box of orzo and cook stirring occasionally for about 6 minutes
  4. Drain the orzo
  5. Combine all your chopped ingredients and toss with 2 tablespoons red wine vinegar and 1 1/2 tablespoons olive oil
  6. Top with 2 ounce crumbled feta cheese

Serves 4, Serving Size 1 cup

Total prep time: 22 minutes

Total cost:$12.49

Nutrition Information

Calories                 181

Fat                          6g

Saturated Fat       2g

Cholesterol          6 mg

Sodium                 266 mg

Carbohydrate      27 g

Fiber                     3 g

Protein                  6g

Been there, cooked that tips:

  • Use a food processor for all of your chopping and save a ton of time. Use the S shaped blade and use the pulse button to chop coarsely
  • Use a colander with small holes to prevent run-aways during draining
  • Go light on the parsley. Fresh parsley is a lot more flavorful than dried parsley so too much will have an overwhelming flavor
  • Serve this dish cold as a pasta salad alternative

Let me know what you think of this dish!

Be Healthy. Be Balanced.

-Alicia and Nikki

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