| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Pasta | 4 | servings | |
INGREDIENTS
| 1/2 | c | Uncooked orzo |
| 1/3 | c | Water |
| 1/2 | ts | Salt |
| 1 | ds | Ground red pepper; (cayenne) |
| 1 | cn | Stewed; (14-1/2 ounces) |
| Tomatoes; undrained | ||
| 1 | cn | Sliced ripe; (2-1/2 ounces) |
| Olives; drained | ||
| 1 | md | Zucchini; cut lengthwise |
| Into halves | ||
| 1/4 | c | Plain yogurt |
INSTRUCTIONS
1. Mix all ingredients except zucchini and yogurt in 2-quart casserole. Cover tightly and microwave on high 4 minutes; stir. 2. Cover tightly and microwave 12 to 15 minutes, stirring every 3 minutes, until orzo is tender. 3. Cut zucchini halves into 1/2-inch slices. Stir zucchini into orzo mixture. Cover tightly and microwave 2 to 3 minutes or until zucchini is crisp-tender. Serve with plain yogurt. 4 SERVINGS (ABOUT 2/3 CUP EACH); 105 CALORIES PER SERVING. NOTES : easy Recipe by: Betty Crocker's Microwave Converted by MM_Buster v2.0l.
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