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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. | 2. Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes. | 3. Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. | 4. I serve it with the romaine in the bowls first, topped with a layer of orzo mixture, layer of black-eyed-pea mixture, and finished topped with feta but you can also mix it all together if you prefer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo	3/4	cup		-	-	-	-
black eyed pea	1	can	drained rinsed	-	-	-	-
tomato	1		diced	32.76	7.0798	1.6016	0.364
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
cucumber	1/2	seedless	cored diced seedless	-	-	-	-
kalamata olive	1/2	cup	pitted slivered	-	-	-	-
red onion	1/3	cup	sliced	21.3333	4.9813	0.5867	0.0533
lemon zest	1	teaspoon	grated	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
romaine lettuce	2 -3	cups	chopped	0.0	0.0	0.0	0.0
feta	1/2		crumbled	198.0	3.0675	10.6575	15.96

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.