Orzo with Roasted Radicchio
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 299.0
- Total Fat: 8.0 g
- Cholesterol: 2.3 mg
- Sodium: 293.2 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 2.6 g
- Protein: 9.1 g
View full nutritional breakdown of Orzo with Roasted Radicchio calories by ingredient
Introduction
I combined two recipes - one for roasted radicchio with one for an orzo salad with raw radicchio. I find raw radicchio to be too bitter, so I roasted it first to bring out the sweetness and make sure it was cooked through. I cook approximately, so am eyeballing the measurements I give here - you may need to add more olive oil if the measured recipe comes out too dry. I combined two recipes - one for roasted radicchio with one for an orzo salad with raw radicchio. I find raw radicchio to be too bitter, so I roasted it first to bring out the sweetness and make sure it was cooked through. I cook approximately, so am eyeballing the measurements I give here - you may need to add more olive oil if the measured recipe comes out too dry.Number of Servings: 6
Ingredients
-
1 12 oz box orzo or other small noodle
2 medium radicchio
1 tbs olive oil
1 tbs balsamic vinegar
2 cloves garlic
0.3 cup sun dried tomatoes
0.3 cup Kalamata olives
2 cubic inches of parmesan and/or romano cheese grated with a microplane grater
Directions
Pre-heat oven to 425 F. Remove loose outer leaves from radicchio (save for use another day). Cut heads into quarters, leaving a bit of stem to hold them together. Place radicchio quarters on a foil lined tray. Crush 2 cloves of garlic over the quarters. Drizzle with olive oil and vinegar. Mix everything around to coat with oil/vinegar mixture. Roast approximately 15 minutes until the edges start browning.
While the radicchio is roasting, boil up the orzo pasta. Cut the sun dried tomatoes into small pieces and the Kalamata olives in half. Place olives and tomatoes into a large bowl with room to toss.
When the orzo is cooked, toss noodles with tomatoes, olives and grated cheese.
When the radicchio is cooked, allow to cool just enough to handle. Shred the roasted radicchio and toss with the noodle mixture.
Serve warm or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user ARIANERA.
While the radicchio is roasting, boil up the orzo pasta. Cut the sun dried tomatoes into small pieces and the Kalamata olives in half. Place olives and tomatoes into a large bowl with room to toss.
When the orzo is cooked, toss noodles with tomatoes, olives and grated cheese.
When the radicchio is cooked, allow to cool just enough to handle. Shred the roasted radicchio and toss with the noodle mixture.
Serve warm or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user ARIANERA.