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Photo: Photography / Fred Hardy, Styling / Ruth Blackburn
Active Time:15 minsTotal Time:25 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:25 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:25 mins
Total Time:
25 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwhole-wheat orzo¼cupextra-virgin olive oil3tablespoonsred-wine vinegar¾teaspoongranulated sugar¼teaspoonsalt¼teaspoonground pepper2mini cucumbers, halved lengthwise and sliced 1/4-inch thick1cupgrape tomatoes, halved lengthwise⅓cupcoarsely chopped Kalamata olives¼cupchopped red onion2tablespoonschopped fresh flat-leaf parsley1 ½teaspoonschopped fresh oregano½cupcrumbled feta cheese
Cook Mode(Keep screen awake)
Ingredients
1cupwhole-wheat orzo
¼cupextra-virgin olive oil
3tablespoonsred-wine vinegar
¾teaspoongranulated sugar
¼teaspoonsalt
¼teaspoonground pepper
2mini cucumbers, halved lengthwise and sliced 1/4-inch thick
1cupgrape tomatoes, halved lengthwise
⅓cupcoarsely chopped Kalamata olives
¼cupchopped red onion
2tablespoonschopped fresh flat-leaf parsley
1 ½teaspoonschopped fresh oregano
½cupcrumbled feta cheese
DirectionsBring a large pot of water to a boil over high heat. Add orzo; cook, undisturbed, until al dente, 7 to 9 minutes. Drain. Combine oil, vinegar, sugar, salt and pepper together in a medium bowl; whisk until the sugar dissolves. Stir in cucumbers, tomatoes, olives, onion, parsley, oregano, feta and the orzo. Let stand for 10 minutes before serving.To make ahead:Cover and refrigerate for up to 3 days.Originally appeared: EatingWell.com, January 2022
Directions
Bring a large pot of water to a boil over high heat. Add orzo; cook, undisturbed, until al dente, 7 to 9 minutes. Drain. Combine oil, vinegar, sugar, salt and pepper together in a medium bowl; whisk until the sugar dissolves. Stir in cucumbers, tomatoes, olives, onion, parsley, oregano, feta and the orzo. Let stand for 10 minutes before serving.To make ahead:Cover and refrigerate for up to 3 days.
Bring a large pot of water to a boil over high heat. Add orzo; cook, undisturbed, until al dente, 7 to 9 minutes. Drain. Combine oil, vinegar, sugar, salt and pepper together in a medium bowl; whisk until the sugar dissolves. Stir in cucumbers, tomatoes, olives, onion, parsley, oregano, feta and the orzo. Let stand for 10 minutes before serving.
To make ahead:
Cover and refrigerate for up to 3 days.
Originally appeared: EatingWell.com, January 2022
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Nutrition Facts(per serving)244Calories14gFat24gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
