Toasted Orzo Salad, Yellow and Red Pear Tomatoes with Chardonnay Vinegar Recipe
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Directions:
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium high heat until almost smoking. Add the onion and shallots and cook until soft. Add half of the orzo and toast in the olive oil until golden brown. Add the remaining orzo and stock and bring to a boil, continue cooking until the liquid is absorbed. Remove from heat and add the tomatoes and parsley, remaining 2 tablespoons of olive oil and the vinegar. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2533.57 Kcal (10608 kJ) | ||
| Calories from fat | 1323.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 147.06g | 226% | |
|---|---|---|---|
| Cholesterol | 60.69mg | 20% | |
| Sodium | 2170.79mg | 90% | |
| Potassium | 2655.01mg | 56% | |
| Total Carbs | 255.65g | 85% | |
| Sugars | 73.51g | 294% | |
| Dietary Fiber | 25.6g | 102% | |
| Protein | 64.2g | 128% | |
| Vitamin C | 69.2mg | 115% | |
| Iron | 3.1mg | 17% | |
| Calcium | 164.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 116.98 Kcal (490 kJ) | ||
| Calories from fat | 61.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 226% | |
|---|---|---|---|
| Cholesterol | 2.8mg | 20% | |
| Sodium | 100.23mg | 90% | |
| Potassium | 122.58mg | 56% | |
| Total Carbs | 11.8g | 85% | |
| Sugars | 3.39g | 294% | |
| Dietary Fiber | 1.18g | 102% | |
| Protein | 2.96g | 128% | |
| Vitamin C | 3.2mg | 115% | |
| Iron | 0.1mg | 17% | |
| Calcium | 7.6mg | 16% | |
* 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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