Lola's Ethereal Orzo

Lola's Ethereal Orzo

8
Peach822 8

"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 20 m {{adjustedServings}} servings 218 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Brooklyn Girl's Penne Arrabbiata

See how to make breaded chicken cutlets in a rich tomato sauce.

Pasta and Garlic

Watch how to make this deliciously simple dish.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 8

  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
naples34102
11/8/2008

With so much going on here given the artichokes, roasted red peppers, kalamata olives and Parmesan cheese, I really expected this to be bursting with flavor, particularly since I also added garlic, olive oil, and some Tuscan seasoning when I noticed the recipe was missing seasoning of any kind. We both found this tasting too strongly of artichokes and little else.

Julie Fegler
4/5/2006

This was good and my family enjoyed it. One change I would make is to use marinated artichokes rather than the water packed ones. I assumed water packed when I looked over the recipe, but I think it needs the flavor of the marinated artichokes. I'd also reserve some of the oil and possibly use more of that to add flavor.

Chelsey Wolnowski
6/12/2006

Pretty good recipe. I followed the advice of some of the other reviewers and used marinaded atrichike hearts ( a must, I think!) I also added lots of garlic, a little lemon juice, some EVOO, and some diced up red pepper, as well as a little blanched zuccini. It's a good basic idea, it just needed some tweeking. :)