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READY IN 20 mins

Lola's Ethereal Orzo

Read Reviews (8)

"This is a great Italian style side dish. You can alter the amounts of the ingredients to your tastes. Adding blanched asparagus is an option here, too! Serve warm or cold." — Peach822

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 1/2 cubes chicken bouillon
1/4 pound uncooked orzo pasta
3 ounces roasted red peppers, drained and chopped

6 kalamata olives, pitted and chopped
7 ounces artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese

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Directions

Place the bouillon cubes in a medium pot filled with water, and bring to a boil. Place orzo in the pot when bouillon has dissolved, and cook 8 minutes, until al dente. Drain.
Transfer orzo to a large bowl, and toss with roasted red peppers, kalamata olives, artichoke hearts, and Parmesan.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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This was good and my family enjoyed it. One change I would make is to use marinated artichokes rather than the water packed ones. I assumed water packed when I looked over the recipe, but I think it needs the flavor of the marinated artichokes. I'd also reserve some of the oil and possibly use more of that to add flavor.

—CHEFJULIE1

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Most Helpful Critical Review

Nov 08, 2008

With so much going on here given the artichokes, roasted red peppers, kalamata olives and Parmesan cheese, I really expected this to be bursting with flavor, particularly since I also added garlic, olive oil, and some Tuscan seasoning when I noticed the recipe was missing seasoning of any kind. We both found this tasting too strongly of artichokes and little else.

—naples34102

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8 Ratings

Jun 12, 2006

Pretty good recipe. I followed the advice of some of the other reviewers and used marinaded atrichike hearts ( a must, I think!) I also added lots of garlic, a little lemon juice, some EVOO, and some diced up red pepper, as well as a little blanched zuccini. It's a good basic idea, it just needed some tweeking. :)

—Chelsey Wolnowski

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Apr 08, 2006

bomb diggity G. I subbed the peppers for a 2oz jar of pimentos, and added 1/4 cup of oil/vinegar Italian dressing like the previous review suggested. Don't skimp on the cheese! Thanks!!

—JEREMY

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Jun 04, 2006

Pretty good, but I agree with "ChefJudy1" about using the marinated artichokes. I threw in some the the "juice" because it was a little bland although I also added onion and garlic powders. Good tho and we all enjoyed this side. Thank you!

—LINDA MCLEAN

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Feb 10, 2009

I enjoyed this recipe but I would definitely make a few changes. It was a bit bland. I didn't think the boullion had enough punch to make a difference in the overall flavor.

—T Head

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Apr 28, 2008

Excellent. I doubled the recipe, added chopped grilled chicken, 1Tb lemon juice, 1Tb pepper, and 1Tb parsley.

—MELARSE

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Feb 19, 2008

This was extremely quick and easy to make. Like other reviewers, I added extra cheese. The kids loved it, and it was delicious as a cold left-over.

—Mimi

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Nutrition

Calories
218 kcal
11%

Carbohydrates
29.7 g
10%

Cholesterol
11 mg
4%

Fat
5.9 g
9%

Fiber
3.2 g
13%

Protein
11.3 g
23%

Sodium
1090 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lola's Ethereal Orzo

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 218
Calories from Fat: 53

% Daily Value *
Total Fat 5.9g 9 %
Saturated Fat 2.5g 13 %
Cholesterol 11mg 4 %
Sodium 1090mg 44 %
** Potassium 54mg 2 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 3.2g 13 %
Protein 11.3g 23 %
Sugars 1.1g
Vitamin A 22 %
Vitamin C 30 %
Calcium 19 %
Iron 12 %
** Thiamin 15 %
** Niacin 25 %
** Vitamin B6 3 %
** Magnesium 7 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.