Try this Orzo with Lemon, Garlic, Parmigiano, & Herbs recipe, or contribute your own.
Suggest a better description1) Combine the lemon juice, garlic, and a generous pinch of salt in a small
bowl and set aside.
2) Bring a large pot of well-salted water to a boil over high heat.
3) Meanwhile, put the chicken broth in a medium (3-quart) saucepan and
bring to a boil over medium-high heat. Boil until the broth has reduced
to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-
garlic mixture and whisk in the butter one piece at a time. Keep warm.
4) Cook the orzo in the boiling water until barely al dente, about 8 minutes.
Drain and immediately toss with the broth mixture. Add the 1/2 cup Parm-
igiano and the parsley and thyme. Season to taste with salt and pepper
and toss well to combine. Serve immediately, sprinkled with additional
Parmigiano.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 345 | ||
Calories from Fat: 120 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 86.5mg | 27 % | |
Sodium 450.6mg | 16 % | |
Potassium 286.8mg | 8 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 43.4g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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