Ingredients:
- 3/4 cup chopped fresh parsley or 3/4 cup chervil (or a combo of both) or 3/4 cup basil (or a combo of both)
Directions:
- In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes.
- Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.7 Kcal (660 kJ) | ||
| Calories from fat | 65.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 11% | |
|---|---|---|---|
| Cholesterol | 9.13mg | 3% | |
| Sodium | 342.07mg | 14% | |
| Potassium | 291.26mg | 6% | |
| Total Carbs | 16.07g | 5% | |
| Sugars | 5.62g | 22% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 8.17g | 16% | |
| Vitamin C | 10.5mg | 17% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 55.98 Kcal (234 kJ) | ||
| Calories from fat | 23.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 11% | |
|---|---|---|---|
| Cholesterol | 3.24mg | 3% | |
| Sodium | 121.44mg | 14% | |
| Potassium | 103.4mg | 6% | |
| Total Carbs | 5.71g | 5% | |
| Sugars | 1.99g | 22% | |
| Dietary Fiber | 0.26g | 3% | |
| Protein | 2.9g | 16% | |
| Vitamin C | 3.7mg | 17% | |
| Iron | 0.1mg | 2% | |
| Calcium | 5.2mg | 1% | |
* 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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