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25 minutes
2 servings
Adjust servings
serves 2 as main, 4 as side
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
(?)
Has gluten from:
orzo (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
orzo (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
orzo (dry)
parmesan cheese
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 143%, Fat (total lipid) as 132%, Protein as 87.4% and Sodium as 322% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.7% of RDA
• Calories: 143% of RDA
• Carbs: 40.2% of RDA
• Fat (total lipid): 132% of RDA
• Fiber: 35.0% of RDA
• Fructose: 3.8% of RDA
• Protein: 87.4% of RDA
• Sodium: 322% of RDA
• Sugar: 56.6% of RDA
• Vitamin A (IU): 152% of RDA
• Vitamin B6: 21.5% of RDA
• Vitamin C: 19.4% of RDA
• Iron: 1.8% of RDA
• Magnesium: 35.2% of RDA
• Manganese: 7.8% of RDA
• Niacin: 48.4% of RDA
• Potassium: 15.0% of RDA
• Zinc: 47.3% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
111
g
Calories
2876
 
Fiber
9.80
g
Iron
0.345
mg
Protein
98.3
g
Sodium
4358
mg
Sugars
17.7
g
Fat (total lipid)
81.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3
tbsp
+
-
 
 
1
whole
+
-
 
small in size, diced.
 
1
cup
+
-
 
 
1
cup
+
-
 
 
2 1/2
cups
+
-
 
start with 2 cups, add more if necessary.
 
1
cup
+
-
 
can use fresh if desired.
 
 
 
 
to taste.
 
 
 
 
to taste.
 
4
tbsp
+
-
 
grated.
 
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PREPARATION
1.
COOKING THE ORZO.
2.
Add the broth and bring to a boil over high heat, and add orzo.
3.
Reduce heat and simmer, stirring every so often, until orzo is tender to bite and most of the liquid is absorbed, about 9-11 minutes.
PREPARING THE ONIONS/MUSHROOMS
4.
In a large sauce pan, over medium heat, heat the olive oil.
5.
Add the onion and sauté until translucent, but not brown.
6.
Add the mushrooms and sauté until caramelized.
MIXING ALL INGREDIENTS
7.
When orzo is done, stir in the peas and allow to cook for 1-2 minutes.
8.
Remove from the heat and add onions and mushrooms and mix together.
9.
Season to taste with salt and pepper, top with grated parmesan.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
If mixture becomes too thick before the orzo is done, add a little more broth, a quarter cup at a time.
2.
Can top with fresh grated parmesan cheese if desired.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2876
Protein 98.3 g
Carbohydrates 111 g
Iron 0.34 mg
Fiber 9.80 g
Calcium 56.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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