Directions:
- Cook orzo in large saucepan of boiling, salted water until tender but still firm to bite, stirring occasionally. Drain.
- Meanwhile, saute pancetta and chopped shallots in heavy large skillet over medium-high heat until brown, about 4 minutes. Add peas and 4 tablespoons chopped dill; stir to coat. Add chicken broth and boil until reduced by half, about 4 minutes. Add Sherry wine vinegar; boil 1 minute. Add orzo to skillet; stir to coat. Season to taste with salt and pepper.
- Transfer to medium bowl; sprinkle with remaining 1 tablespoons of chopped dill. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.37 Kcal (529 kJ) | ||
| Calories from fat | 64.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Cholesterol | 13.23mg | 4% | |
| Sodium | 330.92mg | 14% | |
| Potassium | 180.18mg | 4% | |
| Total Carbs | 10.58g | 4% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 6.02g | 12% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.79 Kcal (405 kJ) | ||
| Calories from fat | 49.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 11% | |
|---|---|---|---|
| Cholesterol | 10.13mg | 4% | |
| Sodium | 253.48mg | 14% | |
| Potassium | 138.01mg | 4% | |
| Total Carbs | 8.11g | 4% | |
| Sugars | 2.25g | 12% | |
| Dietary Fiber | 1.46g | 8% | |
| Protein | 4.61g | 12% | |
| Vitamin C | 4.2mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.4mg | 3% | |
* 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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