Directions:
- Melt butter in a large heavy saucepan.
- Sauté onions and mushrooms until tender but not browned.
- Add orzo and stir to coat.
- Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
- Remove from heat, stir in Parmesan and cover.
- Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.59 Kcal (1690 kJ) | ||
| Calories from fat | 238.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.49g | 41% | |
|---|---|---|---|
| Cholesterol | 60.24mg | 20% | |
| Sodium | 1536.09mg | 64% | |
| Potassium | 534.34mg | 11% | |
| Total Carbs | 21.13g | 7% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 18.38g | 37% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.3mg | 7% | |
| Calcium | 485.1mg | 49% | |
| Amount Per 100 g | |||
| Calories | 84.23 Kcal (353 kJ) | ||
| Calories from fat | 49.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 41% | |
|---|---|---|---|
| Cholesterol | 12.57mg | 20% | |
| Sodium | 320.57mg | 64% | |
| Potassium | 111.51mg | 11% | |
| Total Carbs | 4.41g | 7% | |
| Sugars | 1.51g | 29% | |
| Dietary Fiber | 0.85g | 16% | |
| Protein | 3.84g | 37% | |
| Vitamin C | 5.5mg | 44% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.3mg | 7% | |
| Calcium | 101.2mg | 49% | |
* 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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