Saffron Orzo With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Dishes, Side | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Orzo |
| 1/8 | t | Saffron threads |
| 2 | T | Chopped chives |
| 2 | t | Unsalted butter or olive |
| Oil | ||
| 1/4 | c | Minced green onion |
| 1/4 | c | Minced red bell pepper |
| 1/2 | c | Thinly sliced mushrooms |
| 1/4 | c | Thinly sliced yellow summer |
| Squash | ||
| 1 | t | Herbal salt substitute |
| 1/4 | t | Dried thyme |
INSTRUCTIONS
In a large pot over high heat, bring to a boil 1 quart of water and cook orzo until tender (10 minutes). Drain and set aside. In a large skillet over medium-high heat, saute saffron and chives in butter for 1 minute, then add green onion, bell pepper, mushrooms, and squash, and saute for 10 minutes. Add salt substitute and thyme. Stir cooked orzo into vegetable mixture; reheat briefly and serve. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 281
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 10.5mg
Potassium: 309.8mg
Carbohydrates: 50g
Fiber: 2.5g
Sugar: 1.9g
Protein: 9.3g