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Ingredients
2 quarts water
1 cup orzo
8 asparagus spears
8 ounces carrots, scraped, quartered and thinly sliced
3 tablespoons frozen orange juice concentrate, undiluted
4 teaspoons Dijon mustard
2 tablespoons Balsamic vinegar
1 ½ tablespoons virgin olive oil
Salt, optional, and freshly ground black pepper to taste
2 scallions, thinly sliced
Nutritional analysis per serving (3 servings)
44 grams carbs; 270 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 5 grams fiber; 1939 milligrams sodium; 7 grams protein; 12 grams sugar
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
- Step 1
Bring the water to boil in covered pot.
- Step 2
Add orzo and cook for five minutes.
- Step 3
Meanwhile wash and trim the asparagus, breaking off the woody stems. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces.
- Step 4
Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender.
- Step 5
Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil.
- Step 6
When orzo and vegetables are cooked, drain and rinse under cold water then drain again. Stir into dressing and season with salt, if desired, and pepper. Mix in the scallions.
Private Notes
Comments
Excellent. Can be served at roo temperature. Substitute for frozen oj: boil down some oj and add a little zest.