| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta*, Side dishes, Starches* |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 2 |
|
Cloves garlic; sliced |
| 2 |
c |
Hot cooked orzo (cooked w/o salt&fat); (about 1 cup) |
| 3 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Slivered almonds; toasted |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Heat oil in a small skillet over low heat. Add garlic and saute till
golden; discard garlic. Combine oil and remaining ingredients in a medium
bowl; toss well. Serve with beef, lamb, or poultry.
Yield: 4 1/2-cup servings Per serving: Cal 167 / Prop 5.3g / Fat 3.8g /
Carb 27.7g / Chol 0g / Iron 1.4 / Sodium 78mg / Calcium 25mg
Recipe By : Cooking Light mag (?)
Posted to EAT-L Digest 7 November 96
Date: Fri, 8 Nov 1996 08:53:34 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”