A one-pan meal is always a good option for a weeknight. This one is nice and bright because of the white wine and lemon, and rich from the olive oil and butter. You can save on prep time by using precut fresh or even frozen broccoli florets to get dinner on the table even faster. For those who like crispy bits, keep the skillet on the stove for a little bit longer so that the orzo browns where it meets the pan, as it would in a paella or fideuĂ .
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Serving Size: 1 serving (313g) | ||
Recipe Makes: 4 servings | ||
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Calories: 162 | ||
Calories from Fat: 116 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 761.1mg | 26 % | |
Potassium 424.8mg | 11 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 6.2g | ||
Protein 4.5g | 6 % | |
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: 162
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