| 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
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