| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1995 | 1 | servings | ||
INGREDIENTS
| 1 | lb | Orzo; (rice-shaped pasta) |
| 3 | tb | Extra-virgin olive oil |
| 1 | tb | Finely chopped fresh rosemary leaves |
INSTRUCTIONS
Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste. Serves 6. Gourmet June 1995 Converted by MC_Buster. Per serving: 2042 Calories (kcal); 48g Total Fat; (21% calories from fat); 58g Protein; 339g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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