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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