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Orzo With Vegetables

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CATEGORY CUISINE TAG YIELD
Indo 1 Servings

INGREDIENTS

1 Box, 16 oz. orzo
3 Carrots, peeled
2 Celery stalks
1 Zucchini
1 Box, 12 oz. mushrooms
1 Onion
Salt and pepper, to taste

INSTRUCTIONS

Source: My friend, Jane  Process each vegetable in a food processor or
blender until small but  not tiny. (In other words, you want the
vegetables pieces to be large  enough to add color and not just be a
big brown glob>). Saute the  vegetables. (Jane does this in a lot of
oil. I did not use any and  the vegetables still added wonderful
flavor.) Meanwhile prepare orzo  according to package directions. Drain
orzo and set aside. When  vegeatbles are done, combine all ingredients.
Add salt and pepper and  serve warm.  I made this recipe this past
Shabbos and I loved it! It was so tasty  and yet virtually no fat! I
usually heat the vegetables in a dry  frying pan and then add water a
few drops at a time. Usually, if the  pan is hot enough, it sizzles and
the veggies cook without adding a  lot of water to the recipe, as the
water "cooks away".  Posted to JEWISH-FOOD digest by kblindow@juno.com
(Kuppel/Rebekkah  Lindow) on Nov 8, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 233
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 267.5mg
Potassium: 2120.9mg
Carbohydrates: 50g
Fiber: 14g
Sugar: 26.9g
Protein: 10.5g


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