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Athenian Orzo

http://www.eatingwell.com/recipes/athenian_orzo.html

From EatingWell:  Fall 2004, May/June 1992, The Essential EatingWell Cookbook (2004)

Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.

4 servings | Active Time: 30 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
  2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
  3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
  4. Bake, uncovered, until the feta is bubbly, about 10 minutes.

Nutrition

Per serving : 397 Calories; 9 g Fat; 4 g Sat; 3 g Mono; 189 mg Cholesterol; 44 g Carbohydrates; 34 g Protein; 4 g Fiber; 991 mg Sodium; 730 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 fat