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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 directions; drain. Set aside. | 2. Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly and coarsely chop. Cook broccoli in a small amount of boiling water 8 minutes or until crisp-tender. Drain well. | 3. Cook pine nuts in olive oil in a small skillet over medium heat 2-3 minutes or until browned, stirring often. Add red pepper; cook 1 minute, stirring constantly. | 4. Combine orzo, broccoli, pine nuts, feta cheese and remaining ingredients in a large bowl; toss gently. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1 1/2	cups	uncooked	-	-	-	-
broccoli	1	lb		154.2216	30.1186	12.7913	1.6783
pine nut	3	tablespoons		170.3531	3.3109	3.4653	17.3062
olive oil	1/4			29.835	0.0	0.0	3.375
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
feta cheese	3/4	cup	crumbled	297.0	4.6012	15.9862	23.94
olive	1	can	drained chopped ripe	-	-	-	-
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384

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