Greek Orzo Potato This is one locked and loaded (with fiber, that is) baked potato. Buy whole-grain orzo to get even more fiber in each bite. SERVINGS 2 2 lg white baked potatoes 1 c cooked orzo pasta 1 c baby spinach 2 Tbsp crumbled feta cheese 2 Tbsp balsamic vinegar ¼ small red onion, thinly sliced 4 kalamata olives, thinly sliced 1 tsp extra-virgin olive oil ¼ tsp sea salt ¼ tsp freshly ground pepper 1. PREHEAT oven to 350°F. 2. PIERCE holes, using a fork, in the potatoes, then rub each potato with olive oil. Sprinkle with sea salt and place directly on the top oven rack. Bake for 45 to 55 minutes or until tender. Remove from oven; set aside to cool for 5 minutes. 3. COMBINE remaining ingredients in a large bowl to make the topping; gently toss. 4. SPLIT open the two cooked potatoes and top with orzo mixture. Serve warm. NUTRITION (per serving) 510 cal, 15 g pro, 98 g carb, 6 g fiber, 7 g sugars, 7 g fat, 2 g sat fat, 4
Posted on: Tue, 12 Aug 2014 23:43:31 +0000
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