| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Eat-lf, Ingredient, Mcrecipe, Meatless en, Salads |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Orzo; uncooked |
| 10 |
|
Sun-dried tomatoes; dry packed |
| 1/2 |
tb |
Roasted Garlic Butter w/Olive Oil |
|
|
Or alternative |
| 2 |
c |
Chopped green bell pepper |
|
|
And/or other color peppers |
| 1 |
c |
Chopped onion |
| 1/2 |
tb |
Dried Italian seasoning |
| 14 |
oz |
Oil-free artichoke hearts; quartered |
| 1 1/2 |
oz |
Pitted black olives; halved |
| 1 1/2 |
c |
Chopped tomatoes |
| 1/2 |
c |
Chopped cucumber |
| 1/4 |
c |
Finely chopped fresh parsley |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Salt; or to taste |
|
|
Belgian endive; to serve |
|
|
Fresh flat-leaf parsley; to garnish |
INSTRUCTIONS
ADDITIONS
MAKE AHEAD: Cook pasta according to package directions. Drain. Set aside.
Meanwhile, rehydrate tomatoes according to package directions. Chop
tomatoes.
Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers,
onions and Italian seasoning. Cook over medium-high heat, stirring
occasionally, until peppers are just tender (8 to 10 minutes). Remove from
heat.
Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss
gently. Cool completely. Recipe can be made ahead to this point; cover and
refrigerate (a day or two).
Add the remaining ingredients, except the endive. Toss. Cover and
refrigerate at least 1 hour to blend the flavors.
To serve: garnish with endive and additional parsley; or serve on a bed of
endive leaves garnished with parsley.
PER SERVING: Calories 280; Protein 13 g; Carbohydrate 48 g, Fat 6 g
(13%cff); Cholesterol 5 mg; Sodium 640 mg
NOTES: Make twice the amount of the vegetable-pasta mixture without
"additions." RESERVE (cover; refrigerate) HALF (5 cups) for a casserole:
see "Orzo with Sun-Dried Tomatoes and Artichokes."
Recipe by: Healthy Vegetarian: Land O'Lakes #45
By Kitpath <[email protected]> on Jun 13, 1998, converted by
MM_Buster v2.0l.
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