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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool. | 2. Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1 1/4	cups		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
water	1	cup		0.0	0.0	0.0	0.0
red bell pepper	1		seeded chopped divided	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cucumber	2		peeled chopped	31.2	7.5504	1.3519999999999999	0.2288
feta cheese	2	cups	crumbled	792.0	12.27	42.63	63.84
rom tomato	2		seeded chopped	-	-	-	-
red onion	1		sliced cut	-	-	-	-
kalamata olive	1	cup	pitted chopped	-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
white wine vinegar	1	tablespoon		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt black pepper	to taste		ground	-	-	-	-

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