| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Pasta, Salads | 4 | Servings |
INGREDIENTS
| 3/4 | c | Orzo |
| 3 | T | Olive oil |
| 1/4 | c | Chicken broth, canned or |
| Fresh | ||
| 1/2 | Frozen artichoke hearts, 9 | |
| oz pkg. thawed and | ||
| 1 | T | White wine vinegar |
| 1 | T | Fresh lemon juice |
| 2 | t | Dijon mustard |
| 2 | T | Fresh basil, minced |
| 1 | c fresh parmesan, about 1 oz. |
INSTRUCTIONS
green onions - finely chopped 1/3 c prosciutto -- sliced, chopped : -grated 2 T fresh parsley -- chopped Cook orzo in large saucepan of boiling salted water until aldente. Drain. Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1 tablespoon olive oil and toss to combine. Bring chicken broth to simmer in heavy medium saucepan. Add artichokes and simmer 3 minutes. Drain. Mix artichokes into orzo. Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2 tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remain ing ingredients and toss well. Season to taste with salt and pepper. Cover and refrigerate. (Can be prepared 1 day ahead.) Serve chilled. Recipe By : Bon App=E9tit, October 1993, Pg.14/Pine Tavern Restaurant From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 125
Total Fat: 14.1g
Cholesterol: 61.4mg
Sodium: 127mg
Potassium: 494mg
Carbohydrates: 25.3g
Fiber: 1.7g
Sugar: <1g
Protein: 25.8g