INGREDIENTS

INSTRUCTIONS

In a pot of lightly salted, boiling water cook orzo until al dente,
approximately 3 to 4 minutes. Drain and toss with the olive oil. Set
aside. In a saucepan, combine the pepper flakes, rice vinegar, corn
syrup, bay leaves and lime juice. Simmer for 5 minutes and cool.
Remove bay leaves. Toss the orzo, dressing and remaining ingredients
together. Chill and serve garnished with basil sprigs and lime  wedges.
Sprinkle pine nuts over the top. This recipe yields 6 to 8  servings.
Comments: PINE NUTS - It goes by many names; piguolia, pinon, Indian
nut, pinocchio as well as pine nut. The seeds of all pine trees are
probably edible but the best reputedly come from the European stone
pine and and the pinon tree of the American southwest. The pine nut
has a very long culinary history. It is mentioned in the works of
Vigil, Theocrates and Ovid. The latter referred to them as one of the
great aphrodisiacs of his time. Pine nuts were found among the foods
in the ruins of Pompeii. Pine nuts are delicious and are best after
they are lightly toasted, which heightens their flavor. Shelled pine
nuts, because of their high oil content, can become rancid fairly
quickly. Buy them at a store that has rapid turnover and be sure to
store them tightly wrapped in a cool dark place. I keep them
refrigerated or frozen.  Recipe Source: COOKING RIGHT with John Ash
From the TV FOOD NETWORK -  (Show # CR-9738 broadcast 01-11-1997)
Downloaded from their Web-Site -  http://www.foodtv.com  Formatted for
MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com
02-01-1997  Recipe by: John Ash  Converted by MM_Buster v2.0l.

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