Always check the labels of the products you use.
Method
- 1
Finish. Put carrots in processor. Finely chop carrots using on/off turns. Melt butter in heavy mid-sized saucepan over a mid-sized flame. Add orzo and carrots; sauté till orzo is golden, around 5 minutes. Add 1 water (1/2 cups), broth, and garlic; cook uncovered over a mid-sized flame till all liquid is absorbed, mixing often, around 10 minutes. Mix in cheese, green onions, and rosemary. Taste and add salt if it needs it with salt and pepper and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.8 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 172 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 298 kcal |
| Protein | 11.2 g |
| Carbohydrate | 42.1 g |
| of which sugars | 4.6 g |
| of which free sugars | 0 g |
| Fat | 9.3 g |
| of which saturates | 5 g |
| Fibre | 2.8 g |
| Salt | 0.57 g |
Protein per 100 kcal
3.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
