ORZO WITH TOMATOES, ORANGE, FETA AND OREGANO


  • Servings : 6
  • Preparation : 10 minutes
  • Cook time : 25 minutes
  • Calories : 320 cal
  • Carbohydrate : 45 g
  • Lipid : 7 g
  • Fiber : 4 g
  • Protein : 19 g
Recette de la chef culinaire Mélanie Marchand : orzo aux tomates séchées, orange, féta et origan.

Ingredients

  • 15 ml (1 tbsp) olive oil
  • 300 g orzo pasta
  • 2-3 garlic cloves, minced
  • 3 strips of zest orange
  • 750 ml (3 cups) chicken or vegetable broth
  • 1 can (400 g) diced tomatoes
  • 1 bag (400 g) raw shrimp peeled 31-40
  • 125 ml (1/2 cup) fresh basil, chopped
  • 1/2 container (100 g) feta cheese, crumbled
  • 5 ml (1 tbsp . tsp) dried oregano
  • 3 ml (1/2 tsp) chili flakes


Steps

1 - In a large pot, heat the oil and orzo for 2 minutes (or until lightly browned).


2 - Add the garlic and orange zest. Cook for 1 minute.


3 - Add the chicken broth and the tomatoes.


4 - Bring to a boil. Cover. Reduce the heat to low.


5 - Cook for 10 to 12 minutes.


6 - Add the prawns. Mix.


7 - Cook for 5 minutes.


8 - Remove from the heat. Add the feta cheese, oregano and chili. Mix gently.


9 - Serve immediately. Add fresh herbs to taste.




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1 comment


  • Lise Hebert

    Mon mari est a la limite superieure avant- un diabete, et vos recettes respectent bien evidemment les glucides permises, tout en mettant un sourire sur nos levres et nos papilles. Nous vous remercions sincèrement! De tout cœur, Lise


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