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Ingredientes
- 1 c. orzo
- 1 Tbsp. extra virgin extra virgin olive oil
- 2 x cloves garlic peeled and chopped
- 1/4 tsp salt
- 3 Tbsp. lemon juice
- 1/4 tsp freshly grnd pepper
- 14 ounce canned artichoke hearts drain well (not packed in oil)
- 14 ounce canned garbanzo beans drain, rinse well
- 1/4 c. sliced black olives
- 3 Tbsp. minced fresh mint leaves
- 2 c. minced fresh tomatoes
- 1 c. reduced fat feta cheese (Mediterranean style or possibly Tomato basil feta)
Direcciones
- Boil water with salt. Add in pasta and cook till al dente (3-5 min). Drain with cool water and rinse in a colander. Press to remove excess water. Transfer orzo to a large bowl and toss with oil.
- Cut artichoke hearts into eighths length-wise and add in to the orzo along with the garbanzo beans, olives, mint and 3/4 c. of feta cheese. Toss with lemon juice and pepper.
- When ready to serve add in tomatoes and sprinkle remaining feta cheese on top.
- NOTES : Hoban is a registered Dietitian and Healthy Foods Host (http://custom.bellaonline.com/food_and_wine/healthyfoods_recipe_orzosalad.shtml)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 604 | |
| Calories from Fat 240 | 40% |
| Total Fat 27.04g | 34% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 869mg | 36% |
| Potassium 516mg | 15% |
| Total Carbs 72.44g | 19% |
| Dietary Fiber 7.3g | 24% |
| Sugars 5.18g | 3% |
| Protein 18.75g | 30% |
