Broccoli Rabe & Orzo Salad

From EatingWell: March/April 2010 — Subscribe to EatingWell Magazine Today!

Lemon, oregano and feta add zing to broccoli rabe tossed with whole-wheat orzo.

READER'S COMMENT:

"This broccoli rabe dish is fantastic! I made a few changes in order to utilize items I already had on hand as well as cut the calories. I used wild rice in place of the orzo and used light feta cheese in place of the regular. I also...

4 servings, about 3/4 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

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Ingredients

1/2 cup orzo, preferably whole-wheat
1 bunch broccoli rabe (about 1 pound), trimmed and chopped
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup crumbled feta cheese
2 tablespoons lemon juice

Preparation

Bring a large pot of water to a boil. Add orzo and cook 3 minutes less than the package directions. Add broccoli rabe; cook 3 minutes more. Drain in a colander and gently press out as much water as possible.
Heat oil in the pot over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add oregano, salt, pepper, the broccoli rabe and orzo. Cook, stirring, until heated through, about 2 minutes. Remove from the heat; stir in feta and lemon juice.

Nutrition

Per serving: 192 calories; 10 g fat (2 g sat, 6 g mono); 8 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 8 g protein; 6 g fiber; 288 mg sodium; 247 mg potassium.

Nutrition Bonus: Vitamin A (61% daily value), Vitamin C (45% dv)

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 fat