Cook orzo in boiling water for four minutes while still al dente...remove and drain.
While orzo is cooking, grind almonds in food processor so you have very small pieces.
Add ground almonds and raisons to large saucepan to heat with drizzle of olive oil.
Once orzo is drained, add on top of raisons and almonds. It's ok if still wet, as this will cook off. Stir together and add mint. Then add another drizzle of olive oil. After cooking about 3 minutes, add one cup to one and a half cups chicken broth. Cover pan, reduce heat , and let slow cook for ten minutes. Check and stir. Heat for another few minutes and you are done! You can add red pepper flakes for some kick if you like it hot.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 4|
|Calories from Fat: 120 (23%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 81.8mg||25 %|
|Sodium 264.7mg||9 %|
|Potassium 475mg||12 %|
|Total Carbohydrate 84.7g||25 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 82.6g|
|Protein 15.5g||22 %|
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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: 511
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