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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. orzo (cooked according to package directions and drained)
- 4 Tbsp. olive oil (for pan + more for finished dish, as desired)
- 1 Vidalia onion (medium/large sweet, diced small)
- 4 cloves garlic (pressed or finely minced)
- 15 oz. garbanzo (or cannelinni beans, drained and rinsed, I used no salt added)
- 1 zucchini (medium/large, diced into half-moons)
- 1 head broccoli florets (about 4 to 5 cups)
- 1/2 red bell pepper (diced small)
- 2 tsp. kosher salt (plus more as desired)
- 1 tsp. freshly ground black pepper (plus more as desired)
- 2 tsp. cardamom
- 1 pinch cayenne pepper (optional and to taste, does not make it spicy, only enhances flavor)
- 1 tsp. lemon zest (or to taste)
- 1/4 cup lemon juice (or to taste)
- 1/3 cup basil (chiffonaded, loosely packed)
- lemon wedges (optional for garnishing)
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories970Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium1240mg52% |
| Potassium1480mg42% |
| Protein37g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate161g54% |
| Dietary Fiber25g100% |
| Sugars19g |
| Vitamin A15% |
| Vitamin C100% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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