Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
491
Calories
15g
Protein
16g
Fat
75g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 pound orzo pasta
- 8 ounces peas
- 2 stalks celery, trimmed and diced
- 1/2-ounce fresh oregano, chopped
- 1/2-ounce fresh chives, chopped
- 1/2-ounce fresh parsley, chopped
- 3-4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 5 tablespoons lemon juice or juice of one lemon
- 2-3 plum tomatoes, diced
- Pinch of white pepper
- Pinch of salt
Directions
1
Cook orzo in lightly salted boiling water for 7 minutes or until cooked through. Remove to a colander, drain, and rinse well with cold water.
2
Place orzo in a large serving bowl; then drizzle 1 teaspoon of olive oil around the orzo and toss well.
3
Cook the peas in slightly salted boiling water for 1-2 minutes, drain, and rinse with cold water in a colander.
4
Mix peas and orzo together, slowly adding all the other ingredients until well mixed.
5
Add salt and white pepper to taste.
6
Category:Egyptian Recipes
7
Category:Egyptian Salads
Recipe sourced from
fandom