pasta: med orzo

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* Exported from MasterCook *

 

Mediterranean Orzo from National Pasta

 

Recipe By :National Pasta Association.

Serving Size : 9 Preparation Time :0:00

Categories : Grains & Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound orzo -- uncooked

2 tablespoons vegetable or olive oil

2 cloves fresh garlic -- minced

1/2 cup jarred sun-dried tomatoes -- drained, coarsely chopped

1 yellow bell pepper -- chopped

1 green bell pepper -- chopped

1 red bell pepper -- chopped

1/4 cup black olives -- chopped

1 teaspoon fresh oregano

1/2 teaspoon ground black pepper

1/4 cup chopped fresh parsley

1/4 cup red wine vinegar

2 ounces feta cheese -- crumbled

Salt and pepper -- to taste

 

1. Cook orzo according to package directions.

 

2. Meanwhile, heat oil in skillet. Add garlic, sun-dried tomatoes and peppers.

Saute until soft, about 5 minutes to 10 minutes.

 

3. Toss together hot orzo, cooked vegetables, olives, seasonings, parsley,

red-wine vinegar and feta cheese. Makes nine servings.

 

Nutrition facts per serving: 270 calories, 8 grams protein, 43 grams

carbohydrate, 7.5 grams fat (24% cff), 5 milligrams cholesterol, 150 milligrams

sodium.

 

 

 

Description:

" Served warm. "

Source:

" Associated Press 1998-01-28 "

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Per Serving (excluding unknown items): 261 Calories; 7g Fat (22.3% calories from

fat); 8g Protein; 43g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 125mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

NOTES : Toss hot orzo with dressing. Serve hot or warm or room temperature.

 

Nutr. Assoc. : 0 1563 0 1448 0 0 0 0 0 0 0 0 0 0