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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 c. Orzo
- 1 med Onion, minced
- 2 x Chicken bouillon cubes
- 3/4 tsp Salt
- 5 c. Water
- 1/2 lb Asparagus, in bite size pcs
- 1/4 lb Mushrooms
- 1 pkt (10 ounce) frzn peas and carrots
- Â Â Parmesan cheese, preferably chunk
- 2 ounce Cooked ham or possibly proscutto, thin sliced/minced
- 1 can (15 1/2 - 19 ounce) red kidney beans, liquid removed
- 2 Tbsp. Margarine
Direcciones
- Thirty minute before serving, in 5 quart. Dutch oven, over Medium heat in warm extra virgin olive oil, cook orzo and onion for 5 min. Stir occasionally. Add in bouillon cubes, salt and water. Cook for 5 min. Stir occasionally.
- While orzo is cooking, trim asparagus. Slice mushrooms. Add in asparagus, mushroom and frzn peas and carrots to orzo. Over High heat, heat to boiling. Reduce heat to Medium. Cook and stir often till liquid is almost absorbed and orzo is tender, but hard. Draw blad of vegetable peeler over block of Parmesan cheese to make thin, wide slices. Can also use cheese cutter. Reserve serveral slices for garnish. To orzo add in ham or possibly proscuitto, kidney beans, margarine and rest of Parmesan cheese. Serve, garnished with reserved cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 716g | |
| Recipe makes 4 servings | |
| Calories 663 | |
| Calories from Fat 142 | 21% |
| Total Fat 16.18g | 20% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 1.04g | |
| Cholesterol 10mg | 3% |
| Sodium 1154mg | 48% |
| Potassium 700mg | 20% |
| Total Carbs 102.97g | 27% |
| Dietary Fiber 8.3g | 28% |
| Sugars 9.12g | 6% |
| Protein 25.82g | 41% |
