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Lola's Ethereal Orzo

Lola's Ethereal Orzo

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Peach822

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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.
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Reviews

naples34102
14
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
12
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
8
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. :)