Orzo with Walnuts and Gorgonzola
Orzo with walnuts and gorgonzola - Also known as Kritharaki in Greece
Healthy, because
Even smarter
Nutritional values
Green beans push the immune system thanks to vitamin C. But the power substance can do even more: It promotes the absorption of iron from walnuts and anchovies, is involved in the formation of bones and tissue, and ensures the functioning of blood vessels.
If you like substitute the orzo for kritharaki or with other pasta of your choice, such as penne or fusilli. Don't like Gorgonzola? Then simply replace it with the milder goat cheese or feta.
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 14 ozs Green beans
- 1 sm head Radicchio
- 3 garlic cloves
- 2 Anchovy
- 2 sprigs rosemary
- 4 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- salt
- peppers
- 22 ozs Kritharaki or Orzo
- 3 ½ ozs Gorgonzola
- 2 Tbsps walnut kernels
Preparation steps
Clean and wash the beans. Radicchio clean, pluck small, wash and shake dry. Peel and chop garlic. Chop anchovies finely. Wash rosemary, shake dry and chop needles.
Mix all prepared ingredients with olive oil and balsamic vinegar on a baking tray and season with a little salt and pepper. Bake in a preheated oven at 200 °C / 400 °F for 15-20 minutes.
Meanwhile, cook orzo according to package instructions in plenty of boiling salted water for about 12 minutes until al dente, pour into a colander, and drain. Meanwhile, crumble Gorgonzola into coarse pieces, and chop nuts coarsely.
Mix the orzo with the vegetables and sprinkle with gorgonzola and nuts.
