INGREDIENTS

INSTRUCTIONS

In a small saucepan over high heat, combine 1 cup of the water and the
tomatoes. Bring to a boil, reduce the heat to low and simmer until the
tomatoes are tender, about 15 minutes. Drain, reserving the liquid,
and slice the tomatoes into thin strips.  In a large pot over high
heat, bring 6 cups water to a boil. Add the  orzo and cook according to
the package directions, about 10 minutes.  Drain, rinse in cold water,
drain again and place in a large bowl.  In a medium saucepan over high
heat, bring the remaining water to a  boil. Add the peas, reduce the
heat to low and simmer, rinse in cold  water, drain again and add to
the orzo.  In a small bowl, combine the reserve liquid, basil, parsley,
vinegar,  oil, salt and pepper and whisk until blended. Add to the bowl
with  the orzo. Add the tomatoes, peas and cheese. Toss to coat well.
To serve, divide among 4 individual plates.  Recipe by: Jane Fonda
Cooking For Healthy Living  Posted to recipelu-digest Volume 01 Number
432 by James and Susan  Kirkland <kirkland@gj.net> on Jan 01, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 543.5mg
Potassium: 697.8mg
Carbohydrates: 63.6g
Fiber: 9.6g
Sugar: 8.3g
Protein: 15.7g