Try this Wild Rice And Orzo with Toasted Walnuts recipe, or contribute your own.
Suggest a better description*available at specialty foods shops In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil. In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo under cold water and drain well. To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well. Mixture may be prepared up to this point 1 day ahead and chilled, covered. Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper. Serve mixture at room temperature. Makes about 12 cups. Gourmet September 1994
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Serving Size: 1 Serving (1507g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1215 | ||
Calories from Fat: 34 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.5mg | 2 % | |
Potassium 1517.4mg | 40 % | |
Total Carbohydrate 255.6g | 75 % | |
Dietary Fiber 22.4g | 90 % | |
Sugars, other 233.1g | ||
Protein 50.1g | 72 % | |
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: 1215
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