INGREDIENTS

INSTRUCTIONS

Preheat oven to 450F.
Tightly wrap garlic in foil and roast in middle of oven about 25 minutes,
or until tender. Carefully unwrap garlic and let cool slightly. Remove skin
from cloves and mash into a paste. Transfer garlic paste to a bowl and stir
in butter and parsley.
While garlic is roasting, in a small skillet dry-roast poppy seeds over
moderate heat, shaking skillet until fragrant, being careful not to burn
them. Add seeds to garlic mixture.
While garlic is roasting, in a saucepan of boiling salted water cook orzo
until tender and reserve about 1/4 cup cooking water. Drain orzo well and
add to garlic mixture with enough reserved cooking water to melt butter and
prevent orzo from sticking together. Season orzowith salt and pepper.
Serves 2.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 427 Calories (kcal); 13g Total Fat; (27% calories from fat);
11g Protein; 66g Carbohydrate; 31mg Cholesterol; 9mg Sodium Food Exchanges:
4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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