Lola's Ethereal Orzo

Lola's Ethereal Orzo

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  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.”

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Adjust Servings

Original recipe yields 4 servings



  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 (8)

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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.



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

Chelsey Wolnowski

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. :)

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



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Orzo with Parmesan and Basil


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Orzo with Chicken and Artichokes