Directions:
- 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.
- Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.77 Kcal (698 kJ) | ||
| Calories from fat | 96.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.7g | 16% | |
|---|---|---|---|
| Cholesterol | 12.61mg | 4% | |
| Sodium | 676.39mg | 28% | |
| Potassium | 216.3mg | 5% | |
| Total Carbs | 10.28g | 3% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 25.8mg | 43% | |
| Iron | 5.5mg | 30% | |
| Calcium | 167.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 138.15 Kcal (578 kJ) | ||
| Calories from fat | 79.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 16% | |
|---|---|---|---|
| Cholesterol | 10.45mg | 4% | |
| Sodium | 560.3mg | 28% | |
| Potassium | 179.17mg | 5% | |
| Total Carbs | 8.52g | 3% | |
| Sugars | 1.72g | 8% | |
| Dietary Fiber | 2.47g | 12% | |
| Protein | 6.08g | 15% | |
| Vitamin C | 21.4mg | 43% | |
| Iron | 4.5mg | 30% | |
| Calcium | 138.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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