| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Digest, Nov., Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | c | Orzo, uncooked |
| 2 | tb | Chopped sun dried tomatoes, |
| Soaked in boiling water for | ||
| Ten minutes | ||
| 1/2 | c | Chopped sweet red pepper |
| 1/4 | c | Chopped green onions |
| 1 | (4-ounce) can sliced ripe | |
| Olives, drained | ||
| 3 | tb | Chopped fresh parsley |
| 1 | ts | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1/2 | ts | Dry mustard |
INSTRUCTIONS
Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients in a bowl; toss gently. Combine the olive oil, vinegar and mustard; stir well with a wire whisk. Pour over the orzo mixture; toss gently. Cover and chill for at least two hours. From Cooking Light Cookbook 1994. The following information is based on the original recipe, which included a jar of sun dried tomatoes in olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19 grams; Sodium, 78 mg. Fat, 3 grams (23% of calories). Posted by Jean Reese <jereese@silver.ucs.indiana.edu> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. Posted by Posted by Jean Reese <jereese@silver.ucs.indiana.edu> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”