| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(16 oz) orzo (rice-shaped pasta) |
| 2 |
|
Green onions; chopped |
| 1/2 |
c |
Drained oil-packed sun-dried tomatoes with herbs; coarsely chopped, with 1 T oil from tomatoes reserved |
| 2 |
tb |
Red wine vinegar |
| 2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt; (i usually omit this) |
| 1/4 |
ts |
Ground pepper |
| 1/2 |
c |
Loosely packed fresh basil leaves; cut into thin strips |
INSTRUCTIONS
Prepare orzo in boiling water as label directs. Meanwhile, in a large bowl,
combine all ingredients except the orzo and the basil. Drain the orzo. Add
warm orzo to green onion mixture in bowl, stirring to coat. Let orzo
mizture cool slightly, then stir in basil. Cover and refrigerate if not
serving right away.
Posted to recipelu-digest by Abtaxel <Abtaxel@aol.com> on Feb 27, 1998
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