Orzo-vegetable Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 19.96 g | (20 %) | ||
| Fat | 20.73 g | (18 %) | ||
| Carbohydrates | 61.42 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.38 g | (18 %) |
| Vitamin A | 244.12 mg | (30,515 %) | ||
| Vitamin D | 1.31 μg | (7 %) | ||
| Vitamin E | 1.17 mg | (10 %) | ||
| Vitamin B₁ | 0.64 mg | (64 %) | ||
| Vitamin B₂ | 0.86 mg | (78 %) | ||
| Niacin | 7.33 mg | (61 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 183.4 μg | (61 %) | ||
| Pantothenic acid | 1.19 mg | (20 %) | ||
| Biotin | 7.33 μg | (16 %) | ||
| Vitamin B₁₂ | 0.96 μg | (32 %) | ||
| Vitamin C | 54.55 mg | (57 %) | ||
| Potassium | 837.89 mg | (21 %) | ||
| Calcium | 391.83 mg | (39 %) | ||
| Magnesium | 85.7 mg | (29 %) | ||
| Iron | 3.12 mg | (21 %) | ||
| Iodine | 21.16 μg | (11 %) | ||
| Zinc | 2.52 mg | (32 %) | ||
| Saturated fatty acids | 10.79 g | |||
| Cholesterol | 52.1 mg |
Ingredients
- Ingredients
- 300 grams Orzo (rice-shaped Greek Pasta)
- 1 Eggplant
- 1 Zucchini
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 stalk Leeks
- 2 onions
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp rosemary (chopped)
- 400 grams crushed Tomatoes (canned)
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 500 milliliters milk
- 50 grams grated Hard cheese
- 200 grams Feta (diced)
- salt
- peppers (freshly ground)
Preparation steps
Rinse eggplant and zucchini, trim and cut into 1 cm (approximately 1/2 inch) cubes. Rinse bell peppers, cut in half, remove seeds and dice into small cubes. Rinse leek, trim and cut into rings. Peel the onions and garlic and chop finely. Sauté prepared vegetables with rosemary in olive oil. Add tomatoes, season with salt and pepper and remove from heat.
Cook the orzo in plenty of salted water according to package directions until al dente.
Melt butter in a saucepan, then stir in flour. Deglaze with milk, simmer about 5 minutes while stirring, then stir in the grating cheese and season well with salt and pepper.
Mix vegetables with the sauce and pour into a baking dish. Sprinkle with feta and bake in a preheated oven at 180°C (approximately 350°F) until golden brown, 30-40 minutes.
