Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
210
Calories
3g
Protein
14g
Fat
22g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 quarts water
- 2 Tbs. salt
- 1 1/2 cups orzo
- 5 Tbs. extra-virgin olive oil
- 1 tsp. grated lemon zest
- 1/3 cup fresh lemon juice
- Salt and freshly ground pepper, to taste
- 12 radishes, diced
- 3 carrots, peeled and diced
- 8 green onions, green and white portions, thinly
- sliced
- 1/4 cup capers, drained
- 1/4 cup finely chopped fresh chives
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 lemon, cut into 6 slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes