| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Orzo pasta |
| 2 |
qt |
Water |
| 3 |
|
Garlic cloves, minced |
| 2 |
c |
Chopped onions |
| 1/4 |
c |
Olive oil, divided |
| 2 |
c |
Diced carrots |
| 1 |
|
Red bell pepper, diced |
| 1 |
|
Yellow crookneck or zucchini |
|
|
squash chopped |
| 1 |
T |
Fresh dill, minced |
| 1 |
t |
Fresh marjoram leaves |
| 3 |
c |
Cooked and drained |
|
|
cannellini beans or one |
|
|
15-ounce |
| 14 |
oz |
Can artichoke hearts |
|
|
drained and chopped |
| 14 1/2 |
oz |
Can Italian style stewed |
|
|
tomatoes |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
|
|
Red wine vinegar |
INSTRUCTIONS
In a large covered pot, bring water to a boil. Add orzo to water and
return to boil. Simmer about 10 minutes until al dente. Drain and add
2 tablespoons olive oil. Stir well and set aside. Saute garlic and
onions in 2 tablespoons olive oil in large skillet over medium-high
heat. Add carrots and bell peppers to skillet and stir well. Add
squash to skillet with beans and vegetables and mix well. Add dill,
mint and marjoram. Gently stir in cannellini beans, artichoke hearts
and stewed tomatoes. Simmer several minutes. Add orzo to hot beans and
vegetables. Add salt and pepper to taste. Serve hot with a splash of
red wine vinegar. Recipe By :MEALS WITHOUT MEAT SHOW #5005 Posted to
MC-Recipe Digest V1 #272 Date: Fri, 1 Nov 1996 07:52:25 -0500 From:
Meg Antczak <meginny@frontiernet.net>
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