Directions:
- Heat the extra-virgin olive oil in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4 to 5 minutes. Stir in the rice and toss with the orzo. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook 16 to 17 minutes until tender. Stir in the arugula and cheese and toss to combine. Transfer to a serving bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.57 Kcal (1154 kJ) | ||
| Calories from fat | 59.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 10% | |
|---|---|---|---|
| Cholesterol | 4.58mg | 2% | |
| Sodium | 188.13mg | 8% | |
| Potassium | 215.79mg | 5% | |
| Total Carbs | 46.05g | 15% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 7.9g | 16% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 2.1mg | 11% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 136.44 Kcal (571 kJ) | ||
| Calories from fat | 29.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 10% | |
|---|---|---|---|
| Cholesterol | 2.27mg | 2% | |
| Sodium | 93.15mg | 8% | |
| Potassium | 106.84mg | 5% | |
| Total Carbs | 22.8g | 15% | |
| Sugars | 1.48g | 12% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 3.91g | 16% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 1mg | 11% | |
| Calcium | 11.9mg | 2% | |
* 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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