Directions:
- Bring a large saucepan of salted water to a boil for orzo.
- In a heavy skillet heat oil and butter over moderate heat until hot but not smoking and cook fennel, onion, tomatoes, and tarragon until fennel is tender, about 5 minutes. Season mixture with salt and pepper and keep warm, covered.
- Cook orzo in boiling water until al dente and drain in a colander. In a bowl stir together orzo, fennel mixture, and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.59 Kcal (882 kJ) | ||
| Calories from fat | 146.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.32g | 25% | |
|---|---|---|---|
| Cholesterol | 18.22mg | 6% | |
| Sodium | 57.9mg | 2% | |
| Potassium | 381.28mg | 8% | |
| Total Carbs | 14.25g | 5% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 17.1mg | 29% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.14 Kcal (423 kJ) | ||
| Calories from fat | 70.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 25% | |
|---|---|---|---|
| Cholesterol | 8.75mg | 6% | |
| Sodium | 27.81mg | 2% | |
| Potassium | 183.11mg | 8% | |
| Total Carbs | 6.84g | 5% | |
| Sugars | 2.29g | 19% | |
| Dietary Fiber | 1.24g | 10% | |
| Protein | 1.56g | 6% | |
| Vitamin C | 8.2mg | 29% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.8mg | 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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