Takes a lot of prep but worth it.
In a large pot over high heat, bring the water to a boil. Add the 2 Tbs. salt and the orzo and cook until tender, 5 to 8 minutes. Drain the orzo and immediately toss it with 1 Tbs. of the olive oil. Cover and cool completely in the refrigerator, 1 to 24 hours.
In a large bowl, whisk together the remaining 4 Tbs. olive oil, the lemon zest, lemon juice, salt and pepper. Add the radishes, carrots, green onions, capers, chives, parsley and orzo. Toss to mix well.
To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices. Serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 6 | ||
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Calories: 504 | ||
Calories from Fat: 412 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 425.1mg | 15 % | |
Potassium 639.7mg | 17 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 17.8g | ||
Protein 5.7g | 8 % | |
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: 504
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