Try this Orzo with Vegetables and Ham recipe, or contribute your own.
Suggest a better descriptionThirty minute before serving, in 5 qt. Dutch oven, over Medium heat in hot olive oil, cook orzo and onion for 5 minutes. Stir occasionally. Add bouillon cubes, salt and water. Cook for 5 minutes. Stir occasionally. While orzo is cooking, trim asparagus. Slice mushrooms. Add asparagus, mushroom and frozen peas and carrots to orzo. Over High heat, heat to boiling. Reduce heat to Medium. Cook and stir often until liquid is almost absorbed and orzo is tender, but firm. Draw blad of vegetable peeler over block of Parmesan cheese to make thin, wide slices. Can also use cheese cutter. Reserve serveral slices for garnish. To orzo add ham or proscuitto, kidney beans, margarine and rest of Parmesan cheese. Serve, garnished with reserved cheese. MC formatting and posted on Kitmailbox by bobbi744@sojourn.com Recipe by: Good Houskeeping magazine Posted to KitMailbox Digest by Roberta Banghart
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 238 | ||
Calories from Fat: 124 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 583.2mg | 20 % | |
Potassium 613.5mg | 16 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 19.8g | ||
Protein 7.6g | 11 % | |
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: 238
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