Directions:
- Soak the mushrooms in warm water for 30 minutes. Drain and discard the liquid.
- Heat a saute pan over medium heat. Add the cream and simmer for 3 to 4 minutes. Stir in the annatto powder and sage. Continue to simmer the cream sauce for another 2 minutes. Season the annatto-sage cream sauce with salt and pepper. Keep warm.
- In a different saute pan over medium heat, saute the drained mushrooms in the butter until golden brown and tender, about 4 to 5 minutes. Add the blanched peas, sundried tomatoes and orzo to the pan. Toss all the ingredients until hot. Stir in the annatto-sage cream and the grated cheese. Stir in the chopped parsley. Serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 539.68 Kcal (2260 kJ) | ||
| Calories from fat | 387.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.11g | 66% | |
|---|---|---|---|
| Cholesterol | 127.39mg | 42% | |
| Sodium | 302.76mg | 13% | |
| Potassium | 447.75mg | 10% | |
| Total Carbs | 25.27g | 8% | |
| Sugars | 7.14g | 29% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 15.05g | 30% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 1.2mg | 7% | |
| Calcium | 384mg | 38% | |
| Amount Per 100 g | |||
| Calories | 209.13 Kcal (876 kJ) | ||
| Calories from fat | 150.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.7g | 66% | |
|---|---|---|---|
| Cholesterol | 49.37mg | 42% | |
| Sodium | 117.32mg | 13% | |
| Potassium | 173.51mg | 10% | |
| Total Carbs | 9.79g | 8% | |
| Sugars | 2.76g | 29% | |
| Dietary Fiber | 1.57g | 16% | |
| Protein | 5.83g | 30% | |
| Vitamin C | 7.9mg | 34% | |
| Iron | 0.5mg | 7% | |
| Calcium | 148.8mg | 38% | |
* 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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