1 c Orzo, uncooked
2 tb Chopped sun dried tomatoes,
Soaked in boiling water for Ten minutes 1/2 c Chopped sweet red pepper
1/4 c Chopped green onions
1 (4-ounce) can sliced ripe
Olives, drained 3 tb Chopped fresh parsley
1 ts Olive oil
1/4 c Red wine vinegar
1/2 ts Dry mustard
Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients in a bowl; toss gently. Combine the olive oil, vinegar and mustard; stir well with a wire whisk. Pour over the orzo mixture; toss gently. Cover and chill for at least two hours. From Cooking Light Cookbook 1994. The following information is based on the original recipe, which included a jar of sun dried tomatoes in olive oil. Per serving: Calories, 116; Protein, 3 grams; Carbs., 19 grams; Sodium, 78 mg. Fat, 3 grams (23% of calories). Posted by Jean Reese <JEREESE@SILVER.UCS.INDIANA.EDU>to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. Posted by Posted by Jean Reese <JEREESE@SILVER.UCS.INDIANA.EDU>to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.