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Greek Roasted Vegetable Risoni (Orzo)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2363.7874
Energy (kCal)46884.4263
Carbohydrates (g)1720.333
Total fats (g)3429.5739
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200.C/180.C Fan forced. | 2. Line a large baking tray with baking paper. | 3. Place pumpkin, onion, capsicum, zucchini, garlic and 1 tblsp oil in a bowl and toss to coat, season with salt & pepper. | 4. Place on prepared tray and roast 30 mins or until tender. | 5. Meanwhile cook risoni in a large pan of boiling salted water according to packet directions, drain and return to pan to keep warm. | 6. Add lemon juice, feta, roasted vegetables and remaining oil to risoni, toss gently to combine and serve topped with pine nuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 350 peeled deseeded cut 1732.5 378.84 118.965 8.085
    red onion 1 cut 64.0 14.944 1.76 0.16
    red capsicum 1 cubed - - - -
    zucchini 2 halved sliced - - - -
    garlic clove 1 crushed - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    pasta 250 4890.2875 708.7373 109.1455 163.7183
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    feta cheese 100 crumbled 39600.0 613.5 2131.5 3192.0
    pine nut 2 tablespoons toasted 113.5688 2.2072 2.3102 11.5374

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



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