| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Veg01 |
4 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Onion, chopped |
| 3 |
T |
Olive oil |
| 2 |
|
Carrots, diced up to 3 |
| 1 |
|
Red or green bell pepper |
|
|
chopped |
| 1 |
c |
Orzo |
| 1 |
|
Zucchini, diced |
| 1 |
T |
Fresh minced mint, 1 tsp |
|
|
dried |
| 1 |
T |
Fresh minced dill, 1 tsp |
|
|
dried |
| 1/2 |
t |
Fresh marjoram, sprinkling |
|
|
of |
|
|
dried |
| 5 |
|
Artichoke hearts, 14 oz |
|
|
can drained |
|
|
and chopped |
| 2 |
c |
Cannellini beans, 15 oz |
|
|
can rinsed |
|
|
& drained |
| 1 |
|
14.5 oz can Italian-style |
|
|
stewed tomatoes |
|
|
Salt & freshly ground pepper |
|
|
to taste |
|
|
Red wine vinegar |
INSTRUCTIONS
Bring the water to a boil in a large covered pot. While the water
heats, saute the garlic and onions in 2 tablespoons of the oil in a
large skillet on medium-high heat. Add carrots and bell pepper. When
the water boils, add the orzo, return to a boil, and simmer for about
10 minutes, until al dente. Dice the zucchini and stir it into the
skillet of vegetables. Add the mint, dill, and marjoram. Add the
artichoke hearts and gently stir the beans and the stewed tomatoes.
Simmer for several minutes, stirring occasionally. When the pasta is
al dente, drain and stir in the remaining tablespoon of oil. When the
beans and vegetables are hot, add the orzo. Season with salt & pepper
to taste. Serve with red wine vinegar. Recipe by: Moosewood Restaurant
Cooks at Home Converted by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”