| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1995 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Orzo; (rice-shaped pasta) |
| 3 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
Finely chopped fresh rosemary leaves |
INSTRUCTIONS
Bring a 6-quart saucepan of salted water to a boil and cook orzo until
tender, about 10 minutes. Drain orzo well and in a large bowl toss with
oil, rosemary, and salt and pepper to taste.
Serves 6.
Gourmet June 1995
Converted by MC_Buster.
Per serving: 2042 Calories (kcal); 48g Total Fat; (21% calories from fat);
58g Protein; 339g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food
Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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