No votes yet
Total time
45 minutes
5 servings

8 ounces beets, preferably small

4 ounces whole wheat orzo

1 cup fava beans, blanched or frozen lima beans, thawed

2 tablespoon lemon juice

1 small garlic clove, grated

2 tablespoon extra virgin olive oil

8 ounce jar marinated mushrooms, drained

¼ cup parsley, finely chopped

1 cup feta cheese, crumbled

  1. Place beets in a pot of salted water and boil until a knife goes in easily, about 30 minutes depending on the size of the beets.  When cool enough to handle, peel the beets and chop into ½” chunks. Reserve.

  2. While the beets are cooking, bring a large pot of salted water to the boil.  Cook the orzo according to package directions.  Drain and reserve.

  3. To make the vinaigrette, whisk together the lemon juice, garlic and olive oil.  Reserve.

  4. Place the orzo, fava beans, mushrooms and parsley in a bowl. Toss with the vinaigrette.  Just before serving, gently fold in the beets and feta.  Season to taste with salt and pepper.

Photo and recipe courtesy of National Pasta Association


Calories: 220
Total Fat:13 g
Saturated Fat: 5g
Sodium: 680mg
Carbohydrate: 19g
Fiber: 4g
Total Sugar: 7g
(Added Sugar: 2g)
Protein: 9g

Yield: 5 servings

Review this Recipe