Orzo Salad with radicchio and Broccoli
- 1 1/4 cup Delverde orzo, or other brand (225g)
- 1 1/2 cup water for the orzo (225g)
- 1 broccoli bundle, cut in small florets (250g)
- 1/2 large radicchio, julienned (200g)
- 1/4 cup balsamic vinegar (63g)
- 2 tsp honey (7g)
- 5 tsp peanut or olive oil (30g)
- 1 tsp minced garlic (3.5g)
- 1 tsp MSG (6g)
- 1/2 tsp salt (3.5g)
SPECIAL CONSIDERATIONS: Use a timer to cook the orzo to perfection.
This recipe features radicchio, a delicately bitter, slightly chewy, red-leafed chicory popular in Italy. I use Delverde brand orzo because it has thicker grains than some of the other brands, and thus keeps its al dente quality better.
| Nutritional information
Portion: 1 cup, packed, 160 g
| Phosphorus (mg)|| 115 |
| Potassium (mg)|| 332 |
| Sodium (mg)|| 80 |
| Protein (g)|| 6.6 |
| Sugar (g)|| 6.9 |
| Carbohydrates (g)|| 38 |
| Water (mL)|| 81 |
| Fibre (g)|| 2.63 |
| Calories|| 227 |
Prepare your ingredients.
Cook the orzo. Bring 1 1/2 cup of water to a boil, add the orzo, and cover. Simmer at a setting even lower than for cooking rice,
for 1 minute less than the minimum cooking time recommended on the package. The brand I use has an 8 minute cooking time, so the orzo simmers for 7 minutes.
After the 7 minutes cooking time is completed, immediately add the balsamic vinegar and garlic, increase the heat, and stir very lightly until the balsamic vinegar is mostly absorbed (about 1 minute).
Stir the cooling orzo occasionally. After it stops steaming when you stir (or later), add 3 tbs of the oil and stir once. Drizzle with the honey, and sprinkle with salt and MSG.
Blanch the broccoli florets. Bring enough water in a pot to cover the broccoli, bringing the water to a rolling boil. Drop the broccoli in the boiling
water for 1-2 minutes, then drain in a colander and immediately cool in cold water.
Add the cooled broccoli to the orzo.
Add the raddichio, the remaining 2 tbs of oil, and fluff with a fork, .
Delicious on its own or as a side dish.
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