Directions:
- In large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring frequently, until softened, 4-5 minutes. Stir in orzo, broth, salt and pepper; bring to a boil.
- Reduce heat to medium-low. Cover; cook until orzo is just tender, about 7 minutes, adding tomatoes and olives during last 2 minutes. Remove from heat. Stir in Parmesan, parsley and lemon zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.73 Kcal (1355 kJ) | ||
| Calories from fat | 245.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.25g | 42% | |
|---|---|---|---|
| Cholesterol | 54.4mg | 18% | |
| Sodium | 250.21mg | 10% | |
| Potassium | 144.58mg | 3% | |
| Total Carbs | 9.21g | 3% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 11.25g | 23% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 113.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 270.45 Kcal (1132 kJ) | ||
| Calories from fat | 204.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.76g | 42% | |
|---|---|---|---|
| Cholesterol | 45.45mg | 18% | |
| Sodium | 209.03mg | 10% | |
| Potassium | 120.78mg | 3% | |
| Total Carbs | 7.69g | 3% | |
| Sugars | 2.22g | 11% | |
| Dietary Fiber | 1.05g | 5% | |
| Protein | 9.4g | 23% | |
| Vitamin C | 7.2mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 95mg | 11% | |
* 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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