Orzo and Potato Parmesan
"This is a great recipe for people on a budget or for picky eaters. It is also very easy to make. This recipe lists the basic ingredients, but you should try adding other vegetables or ingredients to suit your taste. I typically add carrots and onions. Just be sure to add a little extra water to compensate for additional ingredients. If you aren't a vegetarian you can use chicken bouillon."
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 1 cup uncooked orzo pasta
- 2 teaspoons minced garlic
- 2 potatoes, peeled and diced
- 1 carrot, sliced
- 1 onion, chopped
- 1 teaspoon dried Italian seasoning
- salt and pepper to taste
- 3 cups water
- 1 cube vegetable bouillon
- 1 cup freshly grated Parmesan cheese