Herbed Orzo

By Molly O'Neill

Total Time
25 minutes
Rating
4(30)
Comments
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Ingredients

Yield:8 servings
  • 1bunch fresh mint
  • 1bunch fresh basil
  • 1bunch fresh coriander
  • 3scallions, minced
  • 1teaspoon salt
  • ½teaspoon freshly ground black pepper
  • Juice from 1 grapefruit (about ½ cup)
  • ¼cup grapefruit oil (see recipe)
  • 1pound orzo
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

279 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 8 grams protein; 228 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the herbs well, pat dry and use a sharp knife to mince them. Place in the bottom of a large serving bowl with the minced scallions, salt, pepper and grapefruit juice. Whisk in the oil.

  2. Step 2

    Boil the pasta in plenty of salted water until tender, about 5 minutes. Drain, cool under cold running water and pat dry. Stir the pasta into the herb mixture, chill briefly and serve.

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Ratings

4 out of 5
30 user ratings
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Comments

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Thomas

I just used olive oil instead of the grapefruit oil and still enjoyed it.

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