Ingredients20 m servings
- Cook orzo according to package directions. Drain and set aside.
- In a large skillet, saute onion and garlic in butter until tender. Add peas. Cook for 2 minutes or until tender. Add the lemon peel, salt, pepper and orzo; heat through. Stir in mint. Serve immediately.
- Nutritional Analysis: One serving (2/3 cup) equals 200 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 194 mg sodium, 33 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.
ReviewsRead all reviews 10
This side dish is as pleasing to the palate as it is to the eye. Fresh, delicious and beautiful, it actually exceeded what I expected from it. I used shallots and fresh basil rather than onion ...
I loved this recipe too. Plus, if you sub olive oil for butter, it's excellent cold too. This one's definitely a keeper. The lemon really makes this special. Thanks for a great recipe.
I really loved this recipe. It was easy to make, and it was a whole vegetarian meal for me, along with a fresh juice drink from a juicer. I picked the fresh mint leaves from my garden, and the o...
Very good. I used basil instead of mint (same herb family). We LOVE basil. I also added some diced sun dried tomatoes from a pouch for a little color and a lovely flavor contrast.
LOVED this. I didn't have fresh mint, but I had dried and I used 1 Tbs. plus a pinch. I didn't have frozen peas but I had one can of Le Seur baby peas that I used instead and threw those in la...
This was pretty good. I think I might actually like it better without the mint (just orzo, peas, lemon). Maybe also add the juice of a lemon.