Side Dish Recipe ⤍ Lola's Ethereal Orzo

This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold.

Ingredients

• 1 ½ cubes chicken bouillon
• ¼ pound uncooked orzo pasta
• 3 ounces roasted red peppers, drained and chopped
• 6 kalamata olives, pitted and chopped
• 7 ounces artichoke hearts, drained and chopped
• ½ cup grated Parmesan cheese

Cooking Directions

1. Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.
2. Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.

Nutrition Facts

• calories218.4
• carbohydrateContent29.7 g
• cholesterolContent11.2 mg
• fatContent5.9 g
• fiberContent3.2 g
• proteinContent11.3 g
• saturatedFatContent2.5 g
• sodiumContent1090.4 mg
• sugarContent1.1 g