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Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Vegetable broth

  2. 2 cups 474ml Water

  3. 1 cup 237ml Orzo

  4. 2 Tomatoes - chopped

  5. 1 Cucumber - peeled, seeded, (small) And chopped

  6. 1/2 cup 118ml Sliced Kalamata olives

  7. 1/2 cup 31g / 1.1oz Chopped red onion

  8. 3/4 cup 109g / 3.8oz Crumbled feta cheese

  9. 2 tablespoons 30ml Chopped fresh thyme

  10. 1/3 cup 78ml Olive oil

  11. 1/3 cup 78ml Red wine vinegar Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine vegetable broth and water in a medium saucepan and bring to boil over medium-high heat. Add orzo, stir and reduce heat to medium-low. Simmer until tender, about 8 minutes. Drain orzo and rinse with cold water. Set aside. While orzo is cooking, combine tomatoes, cucumber, olives, onion, feta, thyme, oil and vinegar in large serving bowl. Add orzo and mix well. Season to taste with salt and pepper. This recipe yields 4 servings. Each serving: 384 calories; 1,193 mg sodium; 19 mg cholesterol; 28 grams fat; 28 grams carbohydrates; 7 grams protein; 1.07 gram fiber.

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