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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. | 2. Place the sun-dried tomatoes into the boiling water in a bowl, and let stand for 10 minutes to plump up. Drain off excess water. | 3. Toss the cooked orzo, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley, and feta cheese together in a bowl. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1	cup	uncooked	-	-	-	-
tomato	1/4	cup	chopped sun-dried	10.35	2.295	0.54	0.09
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
extra virgin olive oil	1	tablespoon		-	-	-	-
lemon	1		juiced zested	1.2808	0.4116	0.0486	0.0132
kalamata olive	1/2	cup		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
feta cheese	1/4	cup	crumbled	99.0	1.5338	5.3288	7.98
salt pepper	to taste			-	-	-	-

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