| 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
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