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Orzo & Artichoke Salad With Prosciutto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.5198
Energy (kCal)635.3417
Carbohydrates (g)20.9638
Total fats (g)43.9239
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook orzo in large saucepan of boiling salted water until aldente, drain. | 2. Rinse under cold water and drain again. | 3. Transfer orzo to large bowl. | 4. Add 1 tablespoon olive oil and toss to combine. | 5. Bring chicken broth to simmer in heavy medium saucepan. | 6. Add artichokes and simmer 3 minutes, drain. | 7. Mix artichokes into orzo. | 8. Whisk vinegar, lemon juice and mustard in small bowl. | 9. Whisk in remaining 2 tablespoons oil. | 10. Stir in basil. | 11. Pour dressing over orzo. | 12. Add all remaining ingredients and toss well. | 13. Season to taste with salt and pepper. | 14. Cover and refrigerate (Can be prepared 1 day ahead). | 15. Serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orzo pasta 3/4 cup 113.475 0.0 25.245 0.6375
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    chicken broth 1/4 cup canned 19.53 0.4725 2.7846 0.6552
    artichoke heart 4 1/2 ounces thawed rinsed frozen 113.475 0.0 25.245 0.6375
    white wine vinegar 1 tablespoon 113.475 0.0 25.245 0.6375
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    dijon mustard 2 teaspoons 113.475 0.0 25.245 0.6375
    basil 2 tablespoons minced 1.219 0.1404 0.16699999999999998 0.0339
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    prosciutto 1/3 cup sliced chopped 113.475 0.0 25.245 0.6375
    parmesan cheese 1/3 cup grated 98.6667 10.6667 10.6667 1.3333
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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