| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Belgian |
Salads, Pasta |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Orzo; rice shaped pasta uncooked Salt |
| 1/3 |
c |
Carrots; finely chopped |
| 1 |
|
Tomato, plum;seeded & finely chopped |
| 1/3 |
c |
Green pepper; finely chopped |
| 1/3 |
c |
Celery; chopped |
| 1/3 |
c |
Red onion; finely chopped |
| 1/3 |
c |
Parsley; fresh; minced |
|
|
Black pepper; frshly ground |
| 1 |
|
Belgian endive;up to 2 heads leaves separated |
| 1 |
|
Radicchio; up to 2 heads leaves separated |
| 3 |
tb |
Vinegar, white wine |
| 1 |
ts |
Dijon mustard |
| 6 |
tb |
Olive oil |
INSTRUCTIONS
DRESSING
Bring a large saucepan of water to boil over high heat. Add orzo and 1 tbsp
salt and boil for about 8 minutes,or until pasta is tender but still
slightly firm. Turn orzo into a sieve, rinse under cold water to stop
cooking, and drain well. Dressing: In a small bowl, combine vinegar and
mustard, then whisk in oil. Bring small saucepan of water to boil over high
heat, add carrots, and blanch for 2 minutes. Drain in a colander. In a
large bowl, combine orzo, carrots, tomato, green pepper, celery, onion and
parsley. Add dressing, season with salt and pepper, and toss to combine
well. Serve with endive and radicchio.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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