| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Side, Dishes |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Orzo |
| 1/8 |
ts |
Saffron threads |
| 2 |
tb |
Chopped chives |
| 2 |
ts |
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 |
ts |
Herbal salt substitute |
| 1/4 |
ts |
Dried thyme |
INSTRUCTIONS
1. 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.
2. 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.
3. 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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